Braised Pork Ribs with Crab Flavored Mushroom Vermicelli
Overview
The ribs are stewed over low heat until they are soft and crispy. The fungi and vermicelli absorb the meaty aroma of the ribs and add the fungus aroma of the fresh meat. The soup is rich and the flavor is delicious. It is served as a side dish. .
Tags
Ingredients
Steps
-
Ingredients: Pork ribs, vermicelli, mushrooms, crab mirin, green onions.
-
Wash the blood from the pork ribs, put them in a pot with cold water, and blanch them in boiling water. After spitting out blood, remove them and rinse them with clean water and set aside.
-
Cut the green onion into small pieces, slice the ginger, and prepare the peppercorns and aniseed.
-
Pour a little oil into the pot, add the pork ribs and stir-fry until both sides are golden brown.
-
Add scallions and ginger slices, and stir out the onion and ginger aroma.
-
Add peppercorns and aniseed, stir-fry until fragrant, pour in cooking wine, light soy sauce, and dark soy sauce, stir-fry until the ribs are evenly colored.
-
Pour in boiling water to cover the ribs. The water must be added all at once.
-
Take a box of thick soup, tear open the package, pour it into the pot, bring to a boil over high heat, then cover the pot and simmer over low heat.
-
While the ribs are simmering, process the remaining ingredients. Soak the vermicelli in cold water, remove the stems of the shiitake mushrooms and cut them into four pieces, put the stems into the pot and stew them with the ribs, remove the roots of the crab mirin, wash and set aside.
-
Simmer over low heat for 30 minutes and add vermicelli.
-
Add crab mirin and shiitake mushrooms, and simmer for another 10 minutes.
-
Finally, add a little salt to taste according to taste.
-
Finished product.
