The chestnut mushrooms can be washed and eaten with potatoes to stew the ribs. The following is the specific method:

Preparation materials: 270 grams of potatoes, 300 grams of ribs, 12 grams of dried chestnut mushrooms, green onions Appropriate amount of slices, 5 grams of ginger slices, 4 hawthorn slices, 1 piece of Angelica dahurica, 1 slice of orange peel, 1 aniseed, 8 grams of cooking wine, 8 grams of light soy sauce, 4 pieces of rock sugar, 4 grams of cooking oil, 3 grams of salt

1. Prepare all the materials and soak the chestnut mushrooms one night in advance, leaving the water for soaking the chestnut mushrooms.

2. Wash, peel and cut potatoes into cubes and set aside.

3. Pour cooking oil into the pot, add the ribs to the pot and fry over low heat.

4. Fry the pork ribs until they are charred, add half of the green onion, ginger, aniseed, and angelica and stir-fry until fragrant.

5. Add the water for soaking the chestnut mushrooms in the pot until the amount of water covers the ribs. If it is not enough, you can add water.

6. Add cooking wine, light soy sauce, rock sugar, orange peel, and hawthorn slices, bring to a boil over high heat, then simmer over low heat for 30 minutes.

7. Add chestnut mushrooms after 30 minutes and continue to simmer for 15 minutes.

8. Add potato cubes and simmer for another 15 minutes.

9. Add salt to taste after 15 minutes, and turn on high heat to slowly reduce the juice.

10. When the soup is low, pick out the onions, orange peels, ginger and aniseed ingredients from the pot.

11. Add the other half of the green onions and stir-fry evenly.

12. Take it out of the pot and put it into a bowl, and it’s ready to eat.