Warm and Warmth in Winter---stewed Pork Ribs with Porcini Mushrooms

Name: Warm and Warmth in Winter---stewed Pork Ribs with Porcini Mushrooms
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Boletus; Some Ribs; Some ginger; Some pepper; 1 piece star anise; Some crystal sugar; Some Cooking Wine; Some Soy sauce; Some salt

by sunshinewinnie

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Some time ago, a friend of Xiong Xiong’s school, said that he would send us some pine nuts from Huidong, Xichang. We politely declined when thinking that the journey is very troublesome, but he said, don’t your pig sister like baking, pine nuts are just right for use. It’s okay, I’m so touched, so we accepted this kindness. After receiving the package and opening it, we found that there were two bags of fragrant and fragrant dried mushrooms inside. Knowing that this is called Bigfoot Mushroom, Boletus edulis, do you think this name sounds cute? So let’s make a dish today with the delicious-smelling boletus. Thank him for bringing this to us in the winter. A warm affection.
Boletus edulis has the effects of dispelling wind and cold, and relaxing muscles and muscles. Of course, it is very suitable as a health food in winter. Boletus is not only rich in nutrients, but the most important thing is that it tastes unusually delicious after cooking. This delicious food is a truly rare delicacy, combining perfect taste, rich nutrition and medicinal value.
After being cooked, the porcini mushrooms not only smell delicious, they also taste great, smooth and tender, not the same as the usual dried mushrooms, a bit like fresh mushrooms, but more fragrant than fresh mushrooms. In short, today’s In this dish, porcini mushrooms are more popular than spare ribs. "

Ingredients

Some Boletus
Some Ribs
Some Ginger
Some Pepper
1 piece Star Anise
Some Crystal Sugar
Some Cooking Wine
Some Soy Sauce
Some Salt

Warm and Warmth in Winter---stewed Pork Ribs with Porcini Mushrooms

1. Soak the dried porcini mushrooms in clean water for 10 minutes.

Warm and Warmth in Winter---stewed Pork Ribs with Porcini Mushrooms recipe

2. After washing it, change it to water and make it, and refrigerate it overnight.

3. The soaked boletus is filtered out, and the water for soaking the boletus is kept for use.

4. After the ribs are washed, soak them in clean water for two hours and drain the water.

5. Prepare the ingredients.

6. Pour oil into the pan, and stir-fry the ribs first. After the ribs are discolored, move the ribs aside, pour in the ingredients and stir fry for a fragrance.

7. Pour some cooking wine, light soy sauce and dark soy sauce and stir-fry evenly.

8. Pour the porcini mushrooms, add some boiling water, and then pour the water soaked in the porcini mushrooms. Turn to low heat and simmer for 40 minutes, add a small amount of salt, and simmer for another 20 minutes.

9. Just collect the juice over high heat. You can put a little green onion if you like.

Tips:
Ingredients: Porcini mushroom ribs Ingredients: ginger, pepper, star anise, 1 rock sugar, seasoning: cooking wine, light soy sauce, dark soy sauce, salt

1. This time I soaked the ribs in clean water for two hours first, and then did not blanch it. If you are not used to it, you can still stir the ribs with water and then fry them.
2. Because the dark soy sauce and light soy sauce are used, the amount of salt should be less, or you can leave it alone, adjust according to your own taste.