Vermicelli Pork Ribs

Overview

My bamboo loves to eat vermicelli, especially chicken nuggets with vermicelli. But I prefer spareribs, and since bamboo was not at home, I decided to use the spareribs to braise vermicelli, which tastes good. . . . The sweet potato flour skin is the best. It is very elastic, crystal clear and has a good taste.

Ingredients

Chicken Essence Appropriate amount
Fungus Appropriate amount
Mushrooms Appropriate amount
Old soy sauce Appropriate amount
Onions Appropriate amount
Peanut oil Appropriate amount
Pink skin Appropriate amount

Spare ribs Appropriate amount
Star anise Appropriate amount
Zanthoxylum bungeanum Appropriate amount
garlic Appropriate amount
ginger Appropriate amount
red pepper Appropriate amount
salt Appropriate amount

Steps

Various materials are available.
Blanch the pork ribs in hot water to remove any blood foam.
Blanch the ribs, wash and set aside.
Put oil in the pot, add onion, ginger, garlic and red pepper and sauté until fragrant.
Add the ribs.
Add dark soy sauce and stir well.
Add water, peppercorns and star anise.
After boiling, reduce to low heat and simmer for about 40 minutes. Add black fungus, potatoes, and mushrooms and simmer for about 15 minutes.

$Vermicelli Pork Ribs step 8$
Put in the washed vermicelli.
Stew until the skin is translucent and soft, then season with salt and chicken essence.
Delicious pork ribs vermicelli. . . .

Overview

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Ingredients

Steps