Pleurotus Eryngii Ribs in Clay Pot

Name: Pleurotus Eryngii Ribs in Clay Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Ribs; 120g Pleurotus eryngii; Some oil; 1 teaspoon salt; 1 teaspoon Sugar; 1 teaspoon Very delicious; 1 teaspoon Oyster sauce; 2 teaspoons Zhu Hou Sauce; 10g ginger; 60g carrot; 30g onion; 15g garlic

by Jackey cat

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It was too hot, too hot. It was a good Dragon Boat Festival. When I went out to play with LG, I looked up at the hot sun. The two of them gave up the idea. Let’s celebrate the festival at home. Both breakfast and Chinese food. I simply ate a zongzi to deal with the past, but the dinner couldn’t escape, so I had to do it. I spent two hours in the kitchen sweating for two hours, and produced two dishes, pleurotus eryngii ribs in clay pot and Bang Bang chicken. Cold dish, a hot dish, it feels pretty good, both are dishes with vegan and vegetarian. They are delicious and not greasy. They are also two very good dishes to go with wine.

Pleurotus Eryngii Ribs in Clay Pot

1. Wash the ribs, chop them into pieces, add some salt and sugar, the taste is very fresh, and marinate in Zhuhou sauce for a while

Pleurotus Eryngii Ribs in Clay Pot recipe

2. Carrot and pleurotus eryngii are cut into hob pieces, onion is cut into large pieces, ginger and garlic are changed to knife

3. Heat the pan, add the ribs to fry until fragrant

4. Stir in boiling water or stock, add carrots and pleurotus eryngii

5. At the same time add garlic and cook together

6. Until the meat of the ribs has shrunk a bit, exposing the bones, or it can be easily penetrated with chopsticks, that's it.

7. Taste the taste at this time, if it is almost salty, adjust the taste appropriately

8. Put the onion chunks into the pot just before it comes out of the pan

9. Then put it in a casserole, simmer on a low heat for 10 minutes, then serve

Tips:
When the ribs are fried, you can puff a thin layer of powder with a small amount of raw powder, which can effectively retain a large amount of water in the meat.