Mushroom Ribs Congee

Name: Mushroom Ribs Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g rack of pork ribs; 4 Shiitake Mushrooms; 150g Japonica rice; Some water; 1 piece ginger; 1 Chives; 1 tablespoon salt; 1 tablespoon Chicken Essence

by Senyu Baking

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Shiitake mushrooms can lower cholesterol and blood pressure. Regular eating can promote the absorption of calcium in the body and enhance the body's ability to resist diseases. In addition to protein, fat, and vitamins, ribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which have high nutritional value and have the effects of nourishing yin and strengthening yang, nourishing essence and blood. So in the cold winter, a bowl of hot ribs porridge is really a good choice. "

Ingredients

300g Rack Of Pork Ribs
4 Shiitake Mushrooms
150g Japonica Rice
Some Water
1 piece Ginger
1 Chives
1 tablespoon Salt
1 tablespoon Chicken Essence

Mushroom Ribs Congee

1. Wash the shiitake mushrooms to remove the roots, slice them for later use

2. Pork ribs are blanched to remove blood, rinse with cold water and drain the water for later use

3. Finely chop ginger and set aside

4. Heat a little oil in a wok, add ginger and pork ribs and fry until the surface of the ribs is golden

5. Add shiitake mushrooms and stir fry for a while

6. Wash the japonica rice and pour some water into the stir-fried ribs and mushrooms. Cover the lid and bring to a boil. Turn to low for 10 minutes and then turn off the heat.

7. After the pressure cooker is exhausted by itself, add some salt and chicken essence to taste, and sprinkle some chopped chives before eating. The deliciousness is beyond resistance