Editor: Chinese Food Network Mobile site
1. Clean the ribs, drain off the water, soak the Merry dried vegetables in warm water, then squeeze out the excess moisture;
2. Heat a tablespoon of oil in a wok, add sliced ginger and scallion pieces to stir-fry until fragrant, then add the ribs and stir-fry for a while;GingerScallion pieces
3. Stir-fry for a little longer until the ribs turn brown, with some oil exuding and a slight crisp aroma; pour in 3 tablespoons of rice wine and 3 tablespoons of old soy sauce, add salt, sugar, and enough hot water to cover the ribs, bring to a boil over high heat, then simmer on medium-low heat;
4. When the soup is reduced by half, add the Merry dried vegetables and continue simmering;
5. Once the soup has almost been reduced, add someChicken essenceto thicken the sauce, cook over high heat until the sauce thickens, turn off the fire, serve in a bowl, sprinkle with chopped scallions for garnish.
Add water all at once and simmer for as long as possible; use low heat to keep the wok bubbling gently so that the fragrance permeates the entire kitchen.Initially, it's meat aroma, then a blend of meat and Merry dried vegetable aromas...…
Do not lift the lid frequently during cooking; make sure to finish by thickening the sauce over high heat to ensure the sauce coats the ribs well, enhancing both flavor and appearance!
