Braised Pork Ribs with Mushroom Vermicelli
Overview
There is a kind of mushroom, called the pine umbrella in my hometown. It grows every autumn under the pine trees. Its color is similar to the pine needles falling on the ground. Many experienced people rely on sight and smell to find it. According to the locals, this mushroom is the best mushroom in the mountains. I used it to cook the ribs today. In order to preserve the original taste of the mushrooms, I didn't add too many seasonings, and I also used the water for soaking the mushrooms. Dear friends, just follow me and try this mushroom braised pork ribs.
Tags
Ingredients
Steps
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Ingredients: Spare ribs (already blanched), mushrooms (soaked 2 hours in advance), broad noodles, ginger, green onions, aniseed, hawthorn slices, rock sugar (forgot to take a picture).
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Soak the noodles in warm water.
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Slice ginger and cut green onion into small pieces.
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After the pot is hot, add cooking oil, add pork ribs and stir-fry.
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When the ribs turn golden brown, add sliced ginger and green onions, add aniseed and stir-fry.
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After frying until fragrant, add cooking wine.
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Add light soy sauce and stir-fry.
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Pour in the water in which the mushrooms were soaked.
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Because the flour needs to be widened later and more water is needed, I added some more water, added hawthorn slices, turned on high heat, and then cooked over medium-low heat.
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After 25 minutes, add the wide flour and simmer.
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Add the mushrooms again.
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Add rock sugar and salt, simmer over medium heat until the soup thickens, turn off the heat and serve on a plate.
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Finished product
