Bamboo fungus braised pork ribs
Overview
This stewed pork ribs with bamboo fungus is cooked in the fresh-breathing Supor IH electric pressure cooker, which allows the ingredients to breathe continuously during the cooking process, awakening the umami flavor contained in them. Even if there is less salt and no MSG, it is still so fresh that your eyebrows will fall off.
Tags
Ingredients
Steps
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Soak bamboo fungus in warm water.
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Remove the head and tail.
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Put a small amount of flour into a basin.
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Knead continuously with your hands to remove impurities.
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Rinse with clean water and set aside.
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Wash and cut seafood mushrooms into sections and set aside.
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Place the ribs in a pot under cold water, blanch them to remove any blood foam and impurities, then remove and drain.
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Add an appropriate amount of water to the inner pot of the Supor Fresh Breath IH electric pressure cooker, add the ribs, star anise, cinnamon, bay leaves, nutmeg, scallions and ginger slices, then add cooking wine and light soy sauce.
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Close the lid, turn on the power, and touch any touch button to light up the screen.
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Press "Ingredients Selection" to "Meat and Ribs", press "Cooking Method" to "Soup", and then select the "Add Vegetables Halfway" function.
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Other defaults. Press "Start/Reduce Juice and Enhance Flavor" to start cooking.
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Fresh breath cooking process.
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When the 10-minute countdown reaches 10 minutes, the pressure cooker will begin to deflate and then prompt to add vegetables halfway through. Open the lid and add bamboo fungus and seafood mushrooms.
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Add a little dark soy sauce and salt, close the lid, turn the "opening and closing knob" to the "off" position, press the "Start" button, and continue cooking to the end.
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Finished product pictures
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Finished product pictures
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Finished product pictures
