Chinese Food
Braised spareribs with matsutake and bamboo fungus
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On December 3, 2016, when I came back from Shangri La, I always remembered the taste of matsutake. I laughed at my eating spirit. No matter where I went, the most impressive thing was the local food. There's Dried matsutake at home. Although it tastes much worse than fresh matsutake, it's also a good memory of travel time. On the afternoon of this winter weekend, there was a mass of killing in the north. I ate the mellow matsutake. I miss the green and tranquility of Shangri La.
Cooking ingredients
Cooking Steps
Step1:Dry Tricholoma matsutake is ready to be soaked in advance. I made it overnight in advance.
Step2:The bamboo fungus is one hour ahead of time.
Step3:Chop the spareribs and clean them. Add water to the pot. Put in the spareribs. Boil the bleeding water slowly over low heat. Remove and wash.
Step4:Prepare onion, ginger, garlic, star anise and cinnamon.
Step5:Heat the iron pot. Stir fry the sugar slowly over a low heat.
Step6:Saute onion, ginger, garlic, anise and a tablespoon of soy sauce. Stir fry the ribs.
Step7:Add water to the spareribs. Simmer on high heat and then simmer on low heat
Step8:Wash and dry the soaked matsutake and bamboo fungu
Step9:Stew the spareribs for about 30 minutes, then add the Tricholoma matsutake to continue the slow ste
Step10:Stew until the soup is 1 / 3 full. Add bamboo fungus and stir fry. Add some salt. Stew for a while.
Step11:Simmer until the soup is tight, then turn off the heat.
Step12:This weekend afternoon. In this delicious memory of the happy time of the journey.
Cooking tips:There are skills in making delicious dishes.
