1. The aroma of dried shiitake mushrooms is stronger than that of fresh shiitake mushrooms. Soak in warm water and chop softly into large pieces. Prepare various other ingredients so that you don’t have to worry about using them.
2. Chop and wash fresh pork ribs. Add cold water to the pot, surpass the pork chops, add sliced ginger and shallots. After the water is boiled, skim out the floating foam and remove the controlled water for later use.
3. Cut fresh carrots into pieces with a hob. If you like to add more, you don’t like to eat. According to personal preference.
4. Peel the fresh potatoes and cut them into pieces with a hob. Be careful not to wash off the starch and set aside.
5. Heat the large oil onion, ginger, garlic, pepper and pepper into the pot and sauté fragrantly. Add rock sugar and stir fry into the ribs. At this time, the oil temperature is very high and be careful not to get burned. Stir-fry until the ribs are discolored and sugar is covered on the surface. Add potatoes and carrots and continue to fry for 5-8 minutes.
6. Add water to the pot slightly over the dishes in the pot, adjust the heat to a low heat and cover the pot until the moisture in the pot is slightly dry.
7. When the soup in the pot thickens, it will be out of the pot and sprinkle a little chopped green onion on the plate to decorate a thick and delicious river and lake spare ribs. Guest officer, please use it slowly!
Tips:A small method to detect whether the potatoes are stewed until they are soft and waxy: you can use chopsticks to insert them. If they are smoothly inserted, there will be no problem.
