Braised Pork Ribs with Shiitake Mushrooms

Overview

Gloomy weekend. But there was a strange brightness in the sky, as if the sun would soon break through the dark clouds and shine on the earth. Finally, the haze remains. This is a weekend alone, as always. Braised pork ribs with shiitake mushrooms, Sichuan peppercorns, dried chili peppers and Pixian bean paste are added. It has a spicy taste, which I like very much.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chicken essence
• cinnamon
• cooking wine
• dried chili pepper
• dried shiitake mushrooms
• garlic
• onions
• pixian douban
• rock sugar
• spare ribs
• star anise
• very fresh soy sauce
• vinegar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash the ribs, put cold water in the pot, add ginger slices and cooking wine, blanch the ribs and skim off the foam.

   

2. 2 Wash the dried shiitake mushrooms, soak and cut into pieces. (Save the water for soaking the mushrooms for later use.)

   

3. 3 Slice onions, ginger, garlic, Sichuan peppercorns, dried chilies, star anise, cinnamon, bay leaves, a spoonful of Pixian watercress, and rock sugar. Set aside.

   

4. 4 Mix two spoons of cooking wine, one spoon of very fresh soy sauce, and half a spoon of vinegar to make a sauce and set aside. (I didn’t add dark soy sauce because I wanted to use Pixian Douban for coloring, which would look better.)

   

5. 5 Heat the pan with cold oil. When the oil is hot, add the pork ribs and stir-fry until the oil spits out.

   

6. 6 Add all the seasonings in step 3, stir-fry over low heat until fragrant, then turn to high heat, add the sauce in step 4 and stir-fry.

   

7. 7 Add the soaked mushrooms and stir-fry.

   

8. 8 Heat the water for soaking the mushrooms, pour in the ingredients to cover, and turn on the electric pressure cooker for 15 minutes.

   

9. 9 Turn to the wok over high heat to reduce the juice, add salt or chicken essence according to taste and stir-fry.