1. Cut the fresh pork ribs into large sections and soak them in bleeding water.
2. Dry fungi can use any fungus, and shiitake mushrooms can also be used. Soak in water, wash and set aside.
3. Cut all the ingredients.
4. Heat up the pan with oil, pour all the ingredients and sauté.
5. Put the hot pot base and tempeh and stir-fry to get the red oil and flavor.
6. Add ribs, light soy sauce, dark soy sauce, oyster sauce, sugar. Stir evenly.
7. Pour into the casserole and add the dried mushrooms. garlic. And white pepper. Chicken Essence. Bring to a boil with water that has not had ribs.
8. Turn to low heat and simmer slowly for two hours.
9. Put the onion on and collect the juice over medium heat.
10. Get the pot. The flavor of dried mushrooms and the meaty flavor of ribs are particularly delicious.
Tips:You must use this dish when picking up the juice. Besides, it tastes almost clean. The ribs will taste better if they are slightly dry.
