Before making black fungus, you need to soak your hair and stew it with ribs for a long time, which will achieve a soft and glutinous effect. Let's take a look at the practice of this fungus.

Braised sparerib with fungus

Ingredients: 2 kg of fresh ribs, and appropriate amount of pickled fungus.

Ingredients: ginger 1, onion, leek, dried tangerine peel.

Seasoning: cooking wine, water, salt and white vinegar.

Start cooking—

The first step is to soak the ribs: firstly, wash the ribs and chop them into small pieces, soak them in clean water for 1 hour, and change the water for half an hour.

Step 2: Blanch the ribs: Slice the ginger and shred the onion, wash the soaked ribs with clear water, then pour them into the pot, add enough clear water to drown the ribs, add a little ginger, shred the onion and a spoonful of cooking wine, and blanch them with strong fire.

Step 3: Skim off the floating foam: After the water boils, a lot of floating foam will appear in the pot. Skim all the floating foam with a spatula, blanch for 2-3 minutes until the ribs are boiled white, and take out the ribs.

Step 4: Stew ribs: Take another pot, add boiling water, then add blanched ribs, onions and dried tangerine peel, then close the lid and stew until the water boils. After the water boils, add the soaked fungus and stew for about 1 hour. Those who like Lycium barbarum can add some. At this time, the fungus is soft and waxy. Finally, open the lid, add salt and a little chopped green onion.

The reason why auricularia auricula is soft and waxy is that it is simmered after soaking in advance.

Nutritional value of spareribs;

1. Spareribs contain high-quality protein and essential fatty acids. Spareribs can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.

2. Besides protein, fat and vitamins, pork ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.

Nutritional value of auricularia auricula;

1. Auricularia auricula is extremely rich in iron. Eating Auricularia auricula regularly can enrich blood, keep skin rosy and shiny, and prevent iron deficiency anemia;

2. Auricularia auricula contains vitamin K, which can reduce thrombosis, prevent thrombosis, prevent atherosclerosis and coronary heart disease;

3. The colloid in Auricularia auricula can adsorb and concentrate the dust and impurities left in the human digestive system, thus clearing the stomach and relaxing bowels, and also has a significant dissolution effect on endogenous foreign bodies such as gallstones and kidney calculi;