1. The yam is peeled and cut into sections, soaked in water
2. Cut scallions into sections, slice ginger, diced millet pepper
3. Boil the ribs and remove them for later use
4. Add appropriate amount of oil to the pot, add the shallots, ginger slices, and millet pepper cubes when the oil is hot, until fragrant
5. Stir-fry the ribs after adding blanching water
6. Add golden label light soy sauce, straw mushroom soy sauce, Gudao cooking wine and stir fry in turn
7. Add appropriate amount of water, boil over high heat and simmer on medium heat for 30 minutes
8. Stir fry with yam and black fungus
9. Add some salt, stir fry and cook for 10 minutes
10. Ready to serve
Tips:When blanching pork ribs, be careful not to take too long, as the meat tends to grow old.
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