Fennec Ribs

Name: Fennec Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Ribs; Some Fenpi; Some Fungus; Some Shiitake Mushrooms; Some shallot; Some garlic; Some Red chili; Some ginger; Some pepper; Some star anise; Some salt; Some Soy sauce; Some Chicken Essence; Some Peanut oil

by Xuefenger

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

My bamboo loves to eat vermicelli, and the favorite is chicken nuggets with vermicelli. But I prefer spare ribs. Bamboo is not at home. I decided to use spare ribs to stew the noodles. It tastes good. . . .
Fenpi is the best. It is very elastic, crystal clear and has a good taste. "

Fennec Ribs

1. Various materials are available for use.

2. Boil the ribs in hot water to remove blood foam.

3. Blanch the ribs, wash and set aside.

4. Put oil in a pot, add green onions, ginger, garlic, and red pepper until fragrant.

5. Put in the ribs.

6. Add soy sauce and stir well.

7. Add water, pepper and star anise.

8. Bring to a boil and simmer on low heat for about 40 minutes. Add black fungus, potatoes and mushrooms and simmer for about 15 minutes.

9. Put the washed powder skin in.

10. Stew until the noodles are translucent and soft, then season with salt and chicken essence.

11. Delicious ribs with noodles. . . .

Tips:
Fenpi can be soaked in advance to soften. If it is not soaked, it must be put in the pot with enough water so that the noodles can be immersed in the soup. In order to ensure that the powder skin does not clump.