1. Wash pork chops with warm water, and soak mushrooms one hour in advance.

2. Blanch the ribs in the pot, cook for three minutes, remove and rinse, and drain for later use.

3. Put the oil in the hot pot. When the oil temperature is 70% hot, add ginger slices and star anise and stir-fry until fragrant.

4. Add the ribs and fry until the color changes. Add soy sauce and soy sauce and stir well.

5. Stir-fry the cooking wine, add hot water, add clean mushrooms, dried peppers, garlic, onions and sugar, boil and simmer for 50 minutes. I can't carve mushrooms with a flower knife, so I made a cross on it with a knife to make Xiangru taste more delicious.

6. When the time is almost the same, add salt to adjust the taste. You can taste salty and then put salt, because soy sauce and soy sauce have salty taste, collect juice and get angry, and put some chicken essence before frying.

7. Put the ribs and mushrooms into the casserole, and put a piece of coriander as an ornament to serve beautifully. Mushrooms absorb delicious gravy, which is very delicious, and ribs are equally delicious.

8. finished products.