1. Prepare Coprinus comatus and ribs.

2. Wash the ribs and chop them into pieces.

3. Fill the pot with water and blanch the ribs. Drain the water after blanching.

4. Wash Coprinus comatus and cut into large pieces.

5. Cut the onion and slice the ginger.

6. Put the Coprinus comatus into the casserole.

7. Add onion and ginger.

8. Add the pork ribs with blanched water.

9. Inject water, bring the fire to a boil, and turn to slow fire. Stew for 2 hours.

10. Add salt and chicken essence pepper to taste.