Name: Stewed Pork Ribs with Matsutake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pine mushrooms (dry); 500g pork ribs; 20g date; 50g Black Fungus; 10 Oyster; 2 tbsp Vegetable oil; 1 teaspoon salt; 1 teaspoon Sugar; 1 tbsp Oyster sauce; 1 teaspoon White wine; 1 tbsp Zhu Hou Sauce; 2 tablets ginger; 1 short section shallot; 3 pieces Chives; Some water

Stewed Pork Ribs with Matsutake

by Jackey cat

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Matsutake is a prize for participating in the event some time ago. I like this dried mushroom very much. It has a unique aroma. When using it to stew the ribs, not only the ribs are stained with the aroma of matsutake, even the soup is so delicious and delicious. In addition, I put a few red dates and some cloud ears, and the nutrition and taste are even more abundant. I can supplement my physical needs for working hard, and I can devote myself to work with energy tomorrow.

Stewed Pork Ribs with Matsutake

1. Wash the ribs, and then soak them in water until the flesh is slightly white, then soak the fungus, oysters, and matsutake mushrooms. Wash the jujube and set aside.

2. Chopped ribs

3. Heat a pan, add vegetable oil, saute the shallots and ginger

4. Add the ribs and stir fry until the flesh is slightly burnt

5. Dip and sprinkle the white wine along the side of the pot

6. Then add Zhu Hou sauce and stir fry until fragrant

7. Add boiling water to submerge the ribs, add oysters and cook together

8. Put the jujube and matsutake into the pot

9. Then you can switch to a pressure cooker and press for 20 minutes

10. Pour the pressed ribs back into the wok, add cloud ears and carrot flowers

11. At this time, you can try the taste, add salt, sugar and oyster sauce

12. The fire is boiling, you can put it in a bowl and start enjoying it

Tips:
There are two ways to treat pork ribs. One is to blanch and stew with other ingredients to make the taste lighter, and the other is to fry the ribs, and then dip the cooking wine along the side of the pot to increase the fragrance and flavor. The finished product is more fragrant.

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