material

800g of ribs, 5g of ginger slices, 2 tablespoons of soy sauce, oil and carved wine 1 tablespoon, 3g of cinnamon and star anise, 2 teaspoons of salt 1 teaspoon of sugar1teaspoon.

working methods

1. Chop the spareribs into short and similar pieces after cleaning, boil them in clear water until the water comes out, and drain them for later use.

2. Put oil in the wok. When it is 60% hot, add ginger slices and stir fry until the ribs are golden and slightly burnt.

3. Stir-fry the carved wine, soy sauce, sugar and salt in turn, add star anise and cinnamon, then pour in boiling water without ribs, simmer for about 12 minutes on medium heat, and then turn on the fire until the soup is almost dry, and then take out the pot. When the dish is set, the ribs can be placed in a circle like a blooming rose.

2. Sauce mushroom pot

material

4 fresh mushrooms, 50g white mushrooms, 7 oil gluten, soy sauce 1 teaspoon, oyster sauce 1 teaspoon, and half a teaspoon of soy sauce.

Sugar 1 teaspoon, onion, ginger, oil.

working methods

1. Wash the fresh mushrooms and Pleurotus eryngii, cut the fresh mushrooms into pieces, break the Pleurotus eryngii, and put the two mushrooms together in a pot for blanching.

2. Cut ginger into small pieces, stir-fry in oil, add fresh mushrooms and Pleurotus eryngii, and add light soy sauce, dark soy sauce and sugar.

3. Poke the oil gluten with chopsticks, put it into the pot, add appropriate amount of water, cook for 10 minutes on medium heat, add oyster sauce and stir well.