Ingredients: ribs 500g, Pleurotus eryngii 1 bag, Chinese cabbage 200g, vermicelli100g; ;

Accessories: oil 15g, salt, medlar 20g, Shaoxing wine 30, minced onion and ginger.

Pork ribs and white mushroom soup

1

Chop up the ribs.

2

Boil in cold water for 2 minutes and take it out for use.

three

White beech mushroom

four

Soak vermicelli in cold water 1 hour.

five

Chinese wolfberry

six

Take a clean wok and heat it to 70% heat with cooking oil. Add onion and ginger to the wok and stir-fry the ribs.

seven

Cooking with Jiu Shao.

eight

Take a soup pot and add water to 2/3. Turn on a big fire, turn on a small fire for standby. Pour the fried ribs into the soup pot.

nine

Turn off the fire pot 1.5 hours after the fire boils.

10

Add vermicelli and Pleurotus ostreatus and cook until the Pleurotus ostreatus is cooked.

1 1

Add Chinese cabbage and cook until it changes color. Add Lycium barbarum and cook for 5 minutes. Turn off the heat and season with salt.

skill

1. Cook the ribs in cold water, and then take them out for use after two minutes. Never use cold water, so as not to make protein hard and the meat will not burn out.

2, the soup pot is boiled with water first, in case the ribs are cold and hard, and the soup is not fresh.