Colorful pepper and jade ribs

Overview

How to cook Colorful pepper and jade ribs at home

Wash the pork ribs and chop them into 8cm long sections, rinse with water for half an hour, drain and set aside.
Wash the colored peppers and cut them into small diamond-shaped pieces; soak the bamboo fungus for half an hour, rinse and cut it open for later use; slice the ginger and cut the green onions into sections.
After the oil in the wok is hot, sauté the ginger and green onion until fragrant.
Stir-fry the pork ribs until they change color.
Add boiling water (adding cold water will make the meat stale), bring to a boil, skim off the foam, add cooking wine, rock sugar and remaining green onions.
Simmer over low heat for about 50 minutes.
Boil the bamboo shoots for 20 minutes and take them out.
After the soup is thickened and the juice is reduced, add the colored peppers and stir-fry for a few times, add wet powder and season with salt, chicken essence and pepper and serve.
Wrap the cooked bamboo fungus around the ribs, place colored peppers around it, and then pour the juice from the pot over the ribs.