【Suzhou】Roasted Big Bones with Mushrooms

Overview

Mushrooms are an old specialty of Suzhou. Wash them, cut them into slices, dry them in the sun, and fry them in oil. They are the potato chips of Suzhou people! The mushroom is very nutritious and can activate blood and cool blood; relieve cough and relieve stranguria; dissipate knots and detoxify, and is mainly used for postpartum blood tightness; retained placenta; vaginal bleeding; metrorrhagia; epistaxis; vomiting blood; cough with bloody phlegm; stranguria; sores; red and swollen eyes; leukoplakia; scrofula; orchitis; periostitis; poisonous snake bites, etc... However, although the mushroom is rich in nutrients, it is not advisable to eat too much. Eating too much can cause intestinal wind, hemorrhoids, vaginal discharge, retching, tooth damage, loss of color, dry skin and flesh, etc. Pregnant women should be cautious when eating. However, in recent years, there have been a lot less on the market. However, when the New Year is about to come, there are many uncles and aunties who will push tricycles with several snakeskin bags of home-grown fresh mushrooms in the streets and alleys, shouting loudly: Selling mushrooms... Selling mushrooms... Therefore, old Suzhou people will take this opportunity to stock up a few kilograms or even more to keep for the New Year... The mushroom is naturally slightly bitter, but there is a solution. As long as it is stewed with meat, its taste can be instantly improved by several levels! The saying that braised pork with mushrooms is a perfect match is not something you say casually ~ Since it is a specialty of Suzhou and only available in recent years, there is no doubt that it will become a must-have dish on the New Year’s Eve dinner table. Mom will fry the mushrooms into mushroom slices or use them to stew bones and put them on the New Year’s Eve table. After a while, only the meat will be left on the plate~

Tags

• hot dishes
• home cooking
• winter recipes
• cooking wine
• mushroom
• old soy sauce
• pork ribs
• garlic leaves
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Cut off the pork tube bones, wash them, put them in a pot of cold water, boil them, and blanch them to remove the blood.

   

2. 2 Rinse the blanched bones, put them into a pot, add an appropriate amount of water, add ginger slices and cooking wine, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. If you like the meat softer, you can cook it longer.

   

3. 3 Then remove the large bones and set aside.

   

4. 4 Peel the mushrooms, wash and slice them.

   

5. 5 Pour a little vegetable oil into the wok and heat it up.

   

6. 6 Add the mushroom slices and stir-fry.

   

7. 7 Then add the large bones and a small bowl of soup in which the bones were cooked.

   

8. 8 Pour in dark soy sauce, stir evenly, cover the pot, bring to a boil over high heat and then reduce to low heat.

   

9. 9 Cook until the soup is almost dry, add appropriate amount of salt to taste and serve.

   

10. 10 Don’t forget to sprinkle some garlic leaves to add flavor and color.