1. A group photo of all the ingredients. (The bean sprouts were fried in the end😄)
2. Marinate the ribs, add a small amount of dark soy sauce, light soy sauce, chicken essence, salt, meat tenderizer, cooking wine, thirteen incense, and let it sit for half an hour.
3. Soak the yuba and bamboo fungus in cold water for half an hour. The yuba can be broken into small pieces, and the stems of the bamboo fungus need to be washed. The vermicelli should be soaked too, forgot to take pictures😄
4. Peel the winter melon and cut into thick slices.
5. Wash the mushrooms and cross the surface
6. Cut the shallots, garlic, and millet spicy and set aside.
7. Put rapeseed oil in the casserole, add garlic cloves and saute.
8. Add the marinated ribs together with the marinated soup and stir fry evenly.
9. Simmer for ten minutes on low heat.
10. Add winter melon and vermicelli in turn. There is no need to add water at this time, because water will come out during the re-simmering process of winter melon. Simmer on low heat for 20 minutes.
11. At this time, there is a lot of boiling water. Add salt and mushrooms and simmer for another 20 minutes.
12. Add shiitake mushrooms, yuba, cabbage and bamboo fungus. Stir the ingredients in the pot to prevent sticking. Continue to simmer for ten minutes.
13. Turn off the fire. Mix all the ingredients in the casserole to taste. Sprinkle chopped green onions and millet for spicy.
14. start! ㊗️Everyone has a good appetite! 😄
Tips:The yuba and bamboo fungus have become soft after soaking, so add them in the last ten minutes.
