Grilled Spare Ribs with Mushroom
by Scarlett WH
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Heat a pan, add a little oil, add rock sugar and fry the sugar color;
2. When the rock sugar is completely melted, add the ribs and stir fry after the layer is brown;
3. Stir-fry the ribs with moisture, then add the aniseed and stir-fry the ribs;
4. Then add an appropriate amount of cooking wine, stir fry, and add water without ribs;
5. After the water is boiled, turn to low heat, cover and cook for 15 minutes;
6. Put the cleaned mushrooms in, cover and cook for ten minutes;
7. The washed cabbage is blanched in boiling water with some oil and salt;
8. Take out the row plate just after changing the color;
9. Uncover the lid, add salt and pepper to taste, and collect the juice over high heat;
10. Put it in a dish and sprinkle some chopped green onions.
Tips:1. Soak the ribs in water for one or two hours in advance, and change the water in the middle to remove the blood foam from the ribs and make them taste fresher;
2. Use rock sugar for frying sugar, so that the color will be brighter. Note that the frying time should not be too long. After the sugar has completely melted, it will turn brown before adding the ribs; the sugar will become bitter after frying;
3. Add boiled water to add water, not the ribs; blanch some cabbage as a plate, the color is better, and the taste is richer.
