Pork ribs 800g

Soaked shiitake mushrooms several

Supplements

Small onion 3 pcs Cinnamon 1 piece Octagon 2 pieces Ginger 1 piece Soy sauce moderate amount Salt moderate amount

Step 1?

Pork ribs chopped into small pieces, cleaned well

Step 2?

Into the pot of cool water, blanch, wait for the floating foam After up, use chopsticks to quickly clip, in the pot shabu clean, so that you do not have to fish out and then cleaned

Step 3?

Pour moderate amount of water in the pot, will be small onion knots and a variety of seasonings into the pot, salt is not to be put first, will be the soup boiled

Step 4?

Blanched pork ribs into the soup, simmering over a low fire

Step 5?

Steeped up, the mushroom is ready. The mushroom soup can be poured into the pot in advance, and the ribs with the stew, adding more flavor

Step 6?

When the ribs are stewed and rotten, the mushrooms into the pot, taste the saltiness and add a little salt, and then cover and simmer for 15 minutes or so, out of the pot

Finish picture

Tips for cooking

Blanch ribs, you can get rid of the blood water, eat soup clear meat, and the meat will be very good. blood, eat soup clear meat fresh; best to use chopsticks to clip out, do not use a strainer, that will be floating foam on the surface of the ribs, look unclean

Because the ribs blanched, so use hot water to braise the ribs, so as not to make the meat protein by the cold tighten

Seasoning can be adjusted according to taste

Shitake mushrooms softened in advance and then braised, easy to rot and smooth taste, soaked more than fresh Soaked mushrooms are chewier than fresh ones

Mushrooms can be softened in advance before stewing.