Stewed Beef Ribs with Hericium
1.
Soak the Hericium erinaceus in water below 30 degrees Celsius, change the water in due course during soaking
2.
The beef ribs are discharged into cold water and soaked, and the water is changed in due course.
3.
Soak the Hericium erinaceus until slightly soft, tear into small flowers and continue to soak, changing the water in due course
4.
Boil the beef ribs in the boiling pot and remove the water to drain
5.
Put the soaked Hericium erinaceus into the boiling pot for 10 minutes, then remove and drain the water
6.
From the frying pan, stir-fry the green onion, ginger, aniseed, bay leaves, cumin, rock sugar, and dried chilies
7.
Stir-fry the beef ribs in the pot
8.
Stir-fry with soy sauce
9.
Stir-fry evenly and add hot water to submerge the beef ribs, cover the pot and bring to a boil
10.
Put the Hericium erinaceus into the pot and stew, then turn the pot to a low heat and stew, and stir fry at the right time
11.
Wash the carrots and cut into pieces on the hob
12.
Stew until the water is almost equal to the beef ribs with Hericium erinaceus, put the carrots in the pot and continue to simmer
13.
Stew until the ingredients are basically cooked, add salt and stir-fry evenly, collect the juice over high heat, and serve when the ingredients are cooked.
Tips:
1. When soaking Hericium erinaceus, add a little salt to the water to remove the bitter taste.
2. When soaking Hericium erinaceus, change the water in due course.
3. When blanching beef ribs, use a pot under cold water.
4. After adding condiments, cold water should not be added when adding water.
5. Condiments are added according to personal taste.
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