Stewed Pork Ribs with Hericium

Name: Stewed Pork Ribs with Hericium
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Hericium erinaceus; 200g pork ribs; 50g carrot; 4g Wolfberry; 4g salt; 1 tbsp Rice wine; 1.5 liters water; 1 teaspoon baking soda

by Zhou Tai Liang Soup

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Paste autumn fat, first nourish the stomach, and "Hericium erinaceus" is an excellent food for invigorating the stomach, especially suitable for patients with esophageal cancer, cardia cancer, gastric cancer, chronic gastritis, gastric and duodenal ulcers, and cardiovascular diseases. And for those who are weak, malnourished, or neurasthenia.

Ingredients

50g Hericium Erinaceus
200g Pork Ribs
50g Carrot
4g Wolfberry
4g Salt
1 tbsp Rice Wine
1.5 liters Water
1 teaspoon Baking Soda

Stewed Pork Ribs with Hericium

1. Soak the Hericium in warm water, repeatedly squeeze and clean. You can add 1 teaspoon of baking soda to help remove the bitterness. After cleaning, squeeze the water and cut into small pieces for later use. You can also blanch it in boiling water.

2. After washing the small ribs, blanch and clean them

3. Carrot slices, hericium edodes, small ribs, water and cooking wine, simmered in water for 2.5-3 hours

4. 10 minutes before cooking, add the cleaned wolfberry, add salt to taste

5. Put it out of the pot and serve on the plate. Hericium edodes itself does not have a special taste. It can be fresh and slightly bitter. The taste of this soup is mainly ribs and carrots. The ribs are soft and rotten, while the carrots and medlar have a natural taste. The sweetness, you can completely ignore the bitter taste of Hericium erinaceus. The soup is clear and delicious. It is most suitable for people with poor gastric function.