Braised spareribs with Pleurotus eryngii and potato

Braised spareribs with Pleurotus eryngii and potato

Introduction:

"Pleurotus eryngii has almond flavor, plump meat and tender taste. It also has the functions of reducing blood fat and cholesterol, promoting gastrointestinal digestion, enhancing immune ability and preventing cardiovascular disease. Now it is integrated with the meat flavor of ribs, which is more delicious."

Production steps:

Step 1: Boil the spareribs and ginger in cold water to remove the froth, wash and take them out

Step 2: put it into the pan and fry it. Add cooking wine and vinegar to remove the fishy smell

Step 3: old and new

Step 4: rock sugar

Step 5: put the boiled water without spareribs on the high fire and turn it down

Step 6: cut potatoes and Pleurotus eryngii into pieces

Step 7: when the ribs are crispy, add potatoes and cook for 10 minutes

Step 8: add the Pleurotus eryngii

Step 9: add salt

Step 10: when the potatoes are crispy, collect the juice and sprinkle with scallions

Materials required:

Ribs: 500g

Potatoes: 200g

Pleurotus eryngii: 150g

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Oil: right amount

Rock sugar: right amount

Vinegar: right amount

Scallion: right amount

Ginger: right amount

Notice: blanch the spareribs first to remove the froth

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh