1. Ingredients: ribs, chestnut mushrooms (soaked overnight, leaving the water for soaking chestnut mushrooms), potatoes, green onions, ginger, hawthorn slices, aniseed, orange peel, Angelica dahurica.
2. Wash potatoes, peel and cut into pieces, and cut green onions and ginger into large pieces.
3. Pour edible oil into the pot, add the ribs to the pot and fry on medium-low heat.
4. Fry the ribs on a few sides until there are burnt edges, add green onions (part of), ginger, aniseed and angelica dahurica to fry until fragrant.
5. Then add the water of the chestnut mushrooms.
6. If it is not enough, you can add clean water, the added water should not cover the ribs, add cooking wine, light soy sauce, rock sugar, orange peel, hawthorn slices, after the high heat is brought to a boil, simmer on low heat for 30 minutes.
7. Add chestnut mushrooms and continue to simmer for 15 minutes.
8. Add the potato wedges and simmer for another 15 minutes.
9. When the potatoes have been simmered, add salt to taste, and turn on high heat to slowly collect the juice.
10. When the soup is scarce, pick out the green onions, orange peel, ginger and aniseed that have lost its effect in the pot.
11. Add the remaining green onions, turn the pot a few times, and then turn off the heat and serve.
12. I use the small pot to keep the temperature of the dishes.
13. Finished product.
14. Do you want a piece?
Tips:Dried mushrooms should be soaked in advance, and the water used to soak the mushrooms is reserved for stewing meat. If it is eaten by the elderly and children, the stewing time needs to be longer, the amount of water must be added, and the water must be hot.
