Preparation materials: 270g potato, 300g sparerib, dried chestnut mushroom 12g, appropriate amount of onion, 5g ginger, 4 hawthorn slices, angelica dahurica 1 slice, dried tangerine peel 1 slice, aniseed 1 slice, 8g cooking wine, 8g light soy sauce, 4 crystal sugar, etc.
1. Prepare all materials, soak chestnut mushrooms one night in advance, and leave the water for soaking chestnut mushrooms.
2. Wash, peel and cut potatoes for later use.
3. Pour the cooking oil into the pot, and fry the ribs in the pot with low fire.
4. Stir-fry the ribs until there is a burnt edge, and add half of the onion, ginger, aniseed and angelica dahurica.
5. Add the water soaked with chestnuts and mushrooms into the pot. The amount of water does not exceed the ribs. If it is not enough, you can add water.
6. Add cooking wine, soy sauce, rock sugar, orange peel and hawthorn slices. After the fire boils, simmer for 30 minutes.
After 7.30 minutes, add chestnut mushroom and continue to simmer 15 minutes.
8. Add potato pieces and stew for 15 minutes.
9./kloc-Add salt to taste after 0/5, turn on the fire and slowly collect the juice.
10, when soup is scarce, pick out onion, orange peel, ginger and aniseed from the pot.
1 1. Add the other half of onion and stir well.
12, pots and pans, ready to eat.