Name: Grilled Pork Ribs with Fungus and Quail Eggs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Ribs; 200g quail eggs; 1 Fluttershy Black Fungus; 1 Fluttershy crystal sugar; 3 slices Sliced ginger; 2 pcs Red chili; 1 piece star anise; 1 Bay leaf; 1 Licorice; 2 tablespoons Cooking Wine; 1 Cinnamon; 1 tsp Fennel; 2 tablespoons Soy sauce; 1 tsp pepper; Some oil; Some salt

Grilled Pork Ribs with Fungus and Quail Eggs

by Scarlett WH

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Today’s recipe for college entrance examinations-roasted pork ribs with fungus and quail eggs, can provide candidates with high-quality protein. Ribs are the meat we often eat. It has the effects of nourishing yin and strengthening yang, nourishing essence and blood, and can provide calcium for young children and the elderly; while quail eggs are considered "ginseng among animals", which are rich in protein and vitamins. And calcium and other nutrients can nourish qi and blood, strengthen muscles and bones. In particular, quail eggs are rich in lecithin and cephalin, which are indispensable nutrients for high-level neural activity, have a brain-building effect, and can improve memory. "

Grilled Pork Ribs with Fungus and Quail Eggs

1. Prepare raw materials;

2. Boil the quail eggs in a pot under cold water, add a little salt, boil on high heat for 3 minutes, turn off the heat and simmer for 10 minutes, and peel off after cooking;

3. Boil the ribs in a pot of cold water:

4. After boiling out the froth, remove it for later use;

5. Heat the pan with cold oil, add ginger slices and aniseed to stir fry;

6. Stir-fry until the aroma comes out, add the ribs and stir fry;

7. The surface of the ribs is slightly yellowed, then add rock sugar and stir fry;

8. Stir-fry for a few times and then add appropriate amount of cooking wine and soy sauce to stir-fry;

9. Stir fry until the ribs are colored and transferred to the pot;

10. Add a little water, then pour black fungus and quail eggs;

11. Add a pinch of salt;

12. Cover and simmer for 20 minutes;

13. Collect the juice over high heat, then add appropriate amount of salt and pepper to taste, put it on a plate, and sprinkle with chopped green onions on the surface.

14. Serve it.

Tips:
1. Add a little salt to boil the quail eggs, so that the shell will not break easily; 2. The ribs are blanched in water to remove the blood foam and taste more fresh; 3. When the ribs are fried, first fry the aniseed, then add the ribs to stir fry, add rock sugar Stir fry, then add appropriate amount of soy sauce and stir fry for color; 4 The salt should be added twice, the first time is to let the quail eggs taste, but not too much; the second time is when seasoning the sauce Put salt.