cut

757 grams

Chinese yam

530 grams

cucumber

250 grams

Mushroom

56 grams

garlic clove

14g

condiments

corn oil

Proper amount

Shisanxiang seasonings

Proper amount

White granulated sugar

Proper amount

Onion and ginger cooking wine

Proper amount

salt

Proper amount

step

1. Prepare the main materials.

2. Soak the ribs in rice washing water for half an hour, then wash them with clear water and put them into the pot. Adding a proper amount of water, the water surface basically does not bind.

3. After the water in the pot is boiled, turn down the fire and cook for half a minute to one minute, then rinse out the ribs. While blanching the ribs, wash the rest of the ingredients, cut the cucumber into hob blocks, cut the yam into slightly thick fan blocks, cut the mushroom handle into small pieces, punch the umbrella surface with a flower knife, and mash the garlic cloves.

4. Wash the wok, add a proper amount of corn oil and heat it. Pour in the ribs and stir fry for a while.

5. Add the right amount of sugar and stir evenly for about three minutes.

6. Continue to stir fry until the ribs are slightly discolored, and add a proper amount of thirteen spices to stir fry.

7. After the ribs are completely discolored, add yam and stir well, and add enough water (not more than half of the noodles).

8. Bring to a boil, add mushrooms and garlic cloves, stir well and cook a little.

9. After about one minute, add a proper amount of salt, mix well, and add cucumber.

10. Stir well, add appropriate amount of onion and ginger cooking wine, cover and simmer to collect juice.

1 1. Turn off the heat when the juice is half collected.

12. Turn it over.

13. Dinner is ready.