Grilled Spare Ribs with Mushrooms

Name: Grilled Spare Ribs with Mushrooms
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 50g (dry) Pine umbrella; 70g Wide powder; 1 stage shallot; 3g ginger; 1 capsule Aniseed; 5 slices Hawthorn tablets; 6g Cooking Wine; 8g Soy sauce; 3 pieces crystal sugar; 5g salt; 4g Cooking oil

by Winter mood

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

There is a kind of mushroom, called "pine umbrella" in the hometown. It grows every autumn under the pine tree. Its color is similar to the pine needles falling on the ground. Many experienced people can find it by sight and smell. In the eyes of the locals, this mushroom is the best mushroom in the mountain. I used it to cook the ribs today. In order to preserve the original taste of the mushrooms, I didn't put too much seasoning, and I also used the water for soaking the mushrooms. Dear friends, follow me to try this mushroom grilled pork ribs. "

Grilled Spare Ribs with Mushrooms

1. Ingredients: ribs (boiled in water), mushrooms (soaked 2 hours in advance), wide noodles, ginger, green onions, aniseed, hawthorn slices, rock sugar (forgot to shoot).

Grilled Spare Ribs with Mushrooms recipe

2. Soak the wide powder in warm water.

3. Slice ginger and cut green onion into small pieces.

4. After the pot is heated, add cooking oil, add the ribs and stir fry.

5. When the ribs are golden brown, add sliced ginger and green onion, add aniseed and stir fry.

6. After frying the aroma, cook the cooking wine.

7. Add soy sauce and stir fry.

8. Pour the water in which the mushrooms were soaked.

9. Because the powder needs to be widened later, and more water is needed, I added some fresh water, added hawthorn slices, turned on a high fire, boiled and cooked on a medium-to-small fire.

10. After 25 minutes, add wide flour and simmer.

11. Then add the mushrooms.

12. Add rock sugar and salt, simmer over medium heat, turn off the heat and serve until the soup thickens.

13. Finished product

Tips:
In order to preserve the umami taste of mushrooms, use less seasoning. Mushrooms are rich in nutrients, so don't waste the water used to soak the mushrooms. The wide noodles I use are more resistant to cooking and more chewy.