Stewed spareribs with Tricholoma matsutake(song rong dun pai gu )

Stewed spareribs with Tricholoma matsutake

Introduction:

"Tricholoma matsutake is a prize I won in the activity some time ago. I like this kind of dried mushroom very much. It has a unique fragrance. When I use it to stew the spareribs, not only the spareribs are stained with the aroma of Tricholoma matsutake, but even the soup is so delicious. In addition, I put a few red dates and some cloud ears, which enrich the nutrition and taste. It can supplement the needs of my body for my hard work Tomorrow, you can devote yourself to your work

Production steps:

Step 1: wash the spareribs, then soak them in water until the color of the meat turns white. Soak the cloud ear, oyster sauce, Tricholoma matsutake, and wash the red dates.

Step 2: chop the ribs.

Step 3: heat the pan, add oil, and saute onion and ginger.

Step 4: stir fry the ribs until the meat is slightly burnt.

The fifth step: dip the pot with baijiu.

Step 6: add Zhuhou sauce and stir fry until fragrant.

Step 7: add boiling water, submerge spareribs, add oyster sauce and cook together.

Step 8: put the red dates in the pot together with the matsutake.

Step 9: then switch to a pressure cooker and press for 20 minutes.

Step 10: press the ribs back into the frying pan, and add the cloud ear and carrot flowers.

Step 11: try the taste and add some salt, sugar, oyster sauce, etc.

Step 12: bring to a boil. You can put it into a bowl and enjoy it~

Materials required:

Ribs: 500g

Tricholoma matsutake: 100g

Yuner: 50g

Red dates: 8

Onion and ginger: 15g

Oyster sauce: 10

Note: there are two ways to deal with spareribs, one is blanching, and then stewing with other ingredients, so that the taste is lighter, and the other is stir frying, and then dipping in cooking wine along the edge of the pot to enhance the flavor, the finished product is more fragrant.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Song Rong Dun Pai Gu