Ingredients:

Sheep belly mushroom 5 to 6, pork ribs moderate (mainly depends on how much you want to eat ~), rock sugar moderate, oyster sauce moderate, soy sauce moderate, old soya sauce moderate, white onion moderate, garlic moderate, ginger moderate.

Practice:

(1) 1. dry morel mushrooms soaked in water, the amount of water should be moderate to just soak through the surface of the mushrooms as appropriate, about twenty to thirty minutes after the water into wine red (foaming morel mushrooms are very skillful have to yell ... ... can not be used to boil water, of course, can not use cold water, to use forty to fifty degrees or so of lukewarm water, the temperature of the water to ensure that morel mushrooms both the flavor of the hair out, but also to ensure that the morel mushroom is a good choice. (The flavor of the morel mushrooms dispersed, but will not destroy the morel mushrooms taste, so that the morel mushrooms to maintain the best taste and nutrition), morel mushrooms completely soften can be fished out of the wash standby.

2. Soak the morel mushrooms of the original soup is a good thing, can not be poured out, let it put aside precipitation.

3. Another appropriate amount of water, pour into the soaked morel mushrooms fast circle cleaning, repeated 2-3 times, fish out and spare.

4. original soup pour out the top part, the bottom of the bowl black silt part of the discard, and then precipitate 1 time, and finally retain completely free of impurities in the original soup, put aside.

(2) clean ribs, add a small amount of oil to the pot, put in the processed ribs stir fry, while putting ginger, garlic, scallions and rock sugar stir fry flavor, add the right amount of soy sauce, soy sauce, a little oyster sauce and stir fry evenly, and then pour in the processed morel mushrooms and stir fry evenly; morel mushrooms itself is beautiful, so the stew meat do not need to add other aroma-enhancing brine, such as peppercorns, star anise, and so on.

(3) then pour into the precipitation of the original soup boiled on high heat, and then simmer for 40-45 minutes.

(4) Stew until the ribs are crispy off the bone, turn the fire to collect dry soup, sprinkle green onion can be out of the pot. The last soup collection is not too dry, so that each morel mushrooms sucked full of sauce is especially delicious.