1. Wash the ribs and cavity bones and tighten them. Put the meat in cold water and boil. After boiling, remove the foam and scum and serve.
2. Agaricus blazei is soaked. I soaked it the first day. The water color is very strong. Pour the soaked water into the pot when it is stewed.
3. Prepare green onions, ginger, garlic, and aniseed, cut them well and set aside.
4. 1. Boil the water and open the ribs into the cavity of the ribs. The water is better than the ingredients. 2. Put in Agaricus blazei and soaked water. 3. After boiling, add green onion, ginger, garlic, two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of cooking wine, half a tablespoon of sugar, and half a tablespoon of salt. 4. Do not close the lid of the pressure cooker tightly to expose a little seam. 5. After the high heat is boiled, change to medium heat and simmer for one hour, until the soup is half closed, and the meat can be rotten.
Tips:1. When braising pork ribs, there must be coeliac or stick bones, so that the ribs are not chai and very flavorful.
2. If you want to eat rotten meat, or leave the bone, you can simmer for more than half an hour.
3. If you like spicy flavor, you can add dried chili together with the onion, ginger, and garlic when cooking.
