A good row for two

Appropriate amount of dried mushrooms

(autumn/black) dried auricularia auricula

Ginger (optional) appropriate amount

Two octagons

Proper amount of dried pepper seeds

About three tablespoons of sugar (rock candy is ok) (a few rock candy)

Proper amount of salt

Cooking wine is about one and a half tablespoons.

About two tablespoons soy sauce.

More vegetable oil

# Private Cuisine # Braised ribs with mushrooms and fungus

Soak dried mushrooms and dried auricularia in water until they swell and soften.

Chop into small pieces, about three or four centimeters long.

Soak semen in water to remove blood, soak for more than half an hour, and change water if there is more blood. This step can ensure that the cooked ribs have no smell of pork.

During the ribs soaking, slice the ginger, cut the mushrooms (don't cut the mushrooms if they are small), and cut the fungus into small flowers.

Discharge the soaked essence into a pot full of cold water and boil it. As soon as the water boils, it can be taken out.

Rinse the ribs with cold water to remove blood bubbles from the ribs.

Drain sparerib

Boil the wok, then pour the oil (vegetable oil).

When the oil is not hot, put about three spoonfuls of sugar (or a dozen rock candy will do), boil the sugar with medium fire, and keep stirring until the color is caramel (light brown) and the sugar juice begins to bubble. This step is very important. If you get through it, your ribs will be bitter.

Pour the drained thin rows into the cooked sugar juice, stir-fry and color.

Add soy sauce, cooking wine and dried Chili seeds (I use Chili slices in my own Chili oil).

Pour the chopped mushrooms and auricularia into the pot and stir-fry for a while (not too long)

Add salt, star anise, ginger, water, water does not touch ribs.

Cover the pot, bring the fire to a boil and let it dry.

Wait until the soup is almost dry, and add seasoning if you like.

Out of the pot, done!