1. Rinse the ribs several times with water, add cold water, and cook for 10 minutes
2. In the process of blanching the ribs, prepare the auxiliary materials: mash the mushrooms with a knife, cut the onions, crush the garlic and ginger, and prepare the seasoning~
3. Start the frying pan, add sugar and fry the sugar color. This process must be patient. The shovel keeps stirring in the oil to avoid lumps~
4. After the sugar color is fried, add the blanched ribs and stir fry
5. After the ribs are evenly colored, add green onion, ginger, garlic, a small amount of cooking wine and light soy sauce and continue to fry. At this time, add the ingredients, especially the peppers. If you like the spicy taste, you can break the dried peppers~
6. Stir-fry for 1 or 2 minutes, add boiling water to cover the ribs and simmer slowly with a lid~
7. While simmering the ribs slowly, fry the mushrooms~ Add a small amount of oil in a non-stick pan, put the mushrooms in the mouth and fry them on a low fire, wait until the mushrooms are golden on both sides~
8. Stew the ribs for 30 minutes, add the fried mushrooms and soup, and simmer for 15 minutes. After putting the mushrooms, pick out the onion, ginger, garlic, seasonings, etc. from the pot, and add a small amount of salt
9. In the last 4 or 5 minutes, the juice is collected over the fire. This process is rather anxious, so I didn’t have time to take pictures~ After collecting the juice, you can serve it on the plate~
Tips:1. If you like the sweetness, you can add a little more sugar when frying the sugar color~ 2. When frying the sugar color, use a low fire, the high fire will easily make the sugar paste pot and the smoke is very big~ 3. When frying the mushrooms, a little oil is enough, and the process Tricholoma will produce water, so it should not be too much oil~
