Composition:
400g ribs, potatoes 1, 5 Hericium erinaceus, appropriate amount of oil, salt, soy sauce, cooking wine, 2 slices of fragrant leaves, aniseed, Amomum tsaoko 1, cinnamon 1, onion ginger, sugar, bean paste and fennel.
Cooking steps:
1. Soak the ribs in cold water and blanch them.
2. Wash, blanch and slice Hericium erinaceus.
3. Peel potatoes, wash them and cut them into pieces.
4. Add the right amount of oil to the wok, stir-fry all the seasonings, and add the ribs to stir fry.
5. Add the right amount of water
6. Add Hericium erinaceus, boil over high fire and simmer for about 10 minute.
7. Add potatoes and simmer for about 10 minutes.
8. Collect juice over high fire, and sprinkle some chopped parsley to taste better.
9. the pot is out.
Cooking skills:
Choice of ribs:
1. Look at the ribs. Fresh ribs are bright red in appearance, preferably pink, not too red or too white.
2. Smell the ribs. If the smell is fresh pork and slightly fishy. Once there are other odors or odors, don't buy them. It's easy to be bad ribs.
3. Press the ribs. Press the ribs with your fingers. If you press it hard, the meat on the ribs can quickly return to its original state. If it collapses, the meat quality will be worse. Then touch the surface of the ribs with your hands. The surface is slightly dry or wet and does not stick to hands. When your hands are sticky, they are not fresh ribs. This meat feels tight.
Hericium erinaceus is a mushroom food with high nutritional value and nourishing function, which contains protein, fat, carbohydrate, amino acid, calcium, riboflavin and crude fiber.