Braised Pork Ribs with Mushroom Vermicelli
Overview
Braised pork ribs with mushroom vermicelli can be said to be a Northeastern New Year dish. Mushrooms are wild mushrooms that grow in the mountains behind our home. Vermicelli is dried and easy to store, and is a common ingredient in northern families. Almost every household in the rural areas of the Northeast raises pigs. During the Chinese New Year, a big fat pig is slaughtered, the various parts of the pork are cut and stored, and they are made into various traditional delicacies when the whole family gets together during the Chinese New Year.
Tags
Ingredients
Steps
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Ingredients: Spare ribs, mushrooms (soak in water in advance, keep the water for soaking the mushrooms), vermicelli, Knorr seafood points dipped in fresh dew, green onions, and fresh hawthorn.
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Soak the vermicelli in water.
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Cut green onions into sections.
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Add a little oil to the pot, add the ribs and fry over medium heat.
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Fry until the ribs change color and turn golden brown, add aniseed, peppercorns, and dried ginger, and stir-fry to release the aroma of the dried ingredients.
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Add green onions and stir-fry until fragrant.
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Add cooking wine, Knorr seafood dipping sauce, and continue to stir-fry.
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Add dark soy sauce and stir-fry to adjust the color of the ribs.
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Pour the water in which the mushrooms are soaked (when frying the ribs, boil the water in which the mushrooms are soaked) into the pot, and add fresh hawthorn.
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Add rock sugar, bring to a boil over high heat, then simmer over low heat for 1 hour.
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After 1 hour of slow cooking, the ribs are mature and soft, add the mushrooms.
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Add the soaked vermicelli, cover the pot and simmer over medium heat for 15 minutes.
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Add salt, finally reduce the thick soup, turn off the heat and remove from the pot.
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Finished product.
