Preparation materials: ribs 150g, rice 100g, 3 fresh mushrooms, 30g peanuts, 2g salt, 2 teaspoons cooking wine, 2 teaspoons soy sauce, 2 teaspoons oyster sauce, 2 star anise, 2g fennel, white pepper 1g, shallots 1 root, and ginger.
Start making:
1 Wash peanuts and soak them in clear water for 3 hours in advance.
Wash the ribs, drain the water and cut into pieces about 4 cm long.
Put the ribs in the pot, add cold water without ingredients, boil and skim off the surface foam. Take out the ribs and wash them again.
4 Wash the shallots, cut the shallots into sections, and cut the onion leaves into chopped green onion; Wash ginger, peel and cut into thin slices; Wash fresh mushrooms, remove pedicels and cut into small pieces.
5 Put the ribs in a large bowl, add chopped green onion, ginger slices, cooking wine, soy sauce, star anise, fennel and oyster sauce, and marinate for 30 minutes.
6 Wash the rice and soak it in water for 30 minutes in advance.
7 Add about 1 100 ml of water to the casserole, add the ribs after the fire is boiled, and then turn to low heat for about 30 minutes.
8 Add mushrooms, peanuts and rice, bring to a boil and turn to low heat for about 20 minutes, stirring with a rice spoon from time to time to prevent the pot from being burnt.
Finally, add salt and white pepper to taste, sprinkle with chopped green onion and turn off the heat.
Tip: 1. If you can accept the taste of coriander, you can change chopped green onion into coriander. 2. Other favorite ingredients such as taro and white radish can also be added to porridge.