Pork Ribs Stewed with Mushrooms and Vegetables

Overview

There is still frozen corn in the refrigerator, so eat it quickly. My son doesn’t like pork ribs, but he loves corn stewed with pork ribs, so he stewed it with some mushrooms and lotus roots. It's still a lazy person's approach. Today I did not use rice wine to remove the fishy smell, but added a little white vinegar. White vinegar can remove the fishy smell and make the meat more tender, but do not add too much so as not to taste the vinegar.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• cooking meat
• corn
• lotus root
• spare ribs
• white sugar
• carrot
• salt

Ingredients

Steps

1. 1 Blanch the fresh slide mushrooms with water in advance

   

2. 2 Cut the corn into sections, and cut the carrots and lotus roots into hob pieces. Spare ribs cut into sections

   

3. 3 Cut the pork ribs into sections, blanch them in a pot with cold water to remove blood foam and impurities

   

4. 4 Add star anise, Sichuan peppercorns, cinnamon, dried chili peppers, and ginger to the blanched pork ribs

   

5. 5 After the water in the pressure cooker is boiled, add the ribs and meat ingredients, and add a little white vinegar. If you don't like this method, you can add an appropriate amount of rice wine or cooking wine. Spare ribs,

   

6. 6 Lotus roots and carrots are also added, pressurized, and steamed for 12 minutes.

   

7. 7 Unzip and add salt. Note that the salt must be added later, so that the meat of the ribs can remain tender and smooth

   

8. 8 Finally, put the slider mushroom in

   

9. 9 No need to pressurize, just simmer for about 3 minutes.