Stewed Pork Ribs with Mushroom Vermicelli

Name: Stewed Pork Ribs with Mushroom Vermicelli
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 390g Ribs; 60g Vermicelli; 30g Mushroom; 1 stage shallot; 2g Dried ginger slices; 1 piece Aniseed; 12 capsules Peppercorns; 4g Cooking oil; 6g Soy sauce; 2 pcs Fresh Hawthorn; 3 capsules crystal sugar; 15g Cooking Wine; 15g Knorr seafood dipped in soy sauce; 2g salt

by Winter mood

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Stewed pork ribs with mushroom vermicelli can be said to be a Chinese New Year dish in the Northeast. Mushrooms are wild mushrooms that grow behind their own mountains. Vermicelli is a dry product that is easy to store. It is a common ingredient in northern families. Almost every family in the northeastern rural area raises pigs. During the New Year, a big fat pig is slaughtered, and the pork parts are divided and stored. , Just waiting for the family reunion during the Chinese New Year, making a variety of traditional delicacies. "

Stewed Pork Ribs with Mushroom Vermicelli

1. Ingredients: ribs, mushrooms (soak in water in advance, keep the water for the soaked mushrooms), vermicelli, Knorr seafood dipped in dew, green onions, and fresh hawthorn.

Stewed Pork Ribs with Mushroom Vermicelli recipe

2. Soak the vermicelli in water.

3. Cut green onions into sections.

4. Put a little oil in the pan, add the ribs and fry on medium heat.

5. Fry until the ribs are discolored and the surface is golden yellow, add aniseed, peppercorns, dried ginger, and stir fry to get the aroma of the dried ingredients.

6. Add the shallots and stir fry until the aroma is achieved.

7. Add cooking wine and Jiale seafood point dipped in fresh dew, and continue to stir fry.

8. Add the soy sauce and stir fry to adjust the color of the ribs.

9. Pour the mushroom soaking water (when frying the ribs, boil the mushroom soaking water) into the pot, and add the fresh hawthorn.

10. Add rock sugar, bring to a boil on high heat, and simmer on low heat for 1 hour.

11. After 1 hour of slow simmering, the ribs are ripe and soft, add mushrooms.

12. Add the soaked vermicelli, cover the pot and simmer for 15 minutes over medium heat.

13. Add salt, collect the thick soup at the end, turn off the heat and take it out of the pot.

14. Finished product.

Tips:
1. Dried mushrooms should be soaked in water in advance. The water used for soaking mushrooms can be used to stew ribs after boiling.
2. Soak the vermicelli in advance to speed up the maturation time.
3. Add the salt last.
4. When the ribs are to be fried to golden brown, add other seasonings.
5. I used dried ginger slices, and replaced those with fresh ginger.