Small fresh Japanese ribs pot

The black iron pots I bought before for Sukiyaki are often being lucky recently. In summer, people are always lazy! The one-pot dishes with light taste and rich ingredients are very popular! It's so happy to eat a big pot of white rice and blow a small air conditioner! (It even made me forget the pain of falling out of love ╮ (╯0╰) ╭) The first time I posted a recipe I hope you like it!

The black iron pots I bought before for Sukiyaki are often being lucky recently. In summer, people are always lazy! The one-pot dishes with light taste and rich ingredients are very popular! It's so happy to eat a big pot of white rice and blow a small air conditioner! (It even made me forget the pain of falling out of love ╮ (╯0╰) ╭) The first time I posted a recipe I hope you like it!

Material

Konjac 1 small box
Pork ribs 250g
Dachshund Half root
onion Half
Chrysanthemum 1
Brine tofu 1 small piece
Shiitake mushrooms 5 flowers
Flammulina velutipes 1 small
White radish 1 piece
Scallion 2 segments

The conventional method is to cook a small rib in a pressure cooker. (The ribs are washed with blood foam, put a little cooking wine with ginger slices in the onion section in the pressure cooker, 30 minutes after steaming)

In a wok, add butter on low heat and slowly melt, add onion and saute, then fry the tofu on both sides until golden brown.

Push the fried tofu and onion to the side of the pot, pour a little ribs soup (must not be too much! Because this will slowly add the taste acridine), add 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon Japanese sake, flavor Add 1 tablespoon, then put the white radish chunks, enoki mushrooms, shiitake mushrooms, sausage, white onion, konjac shreds and small ribs in the pot, cover the lid and heat for about 10 minutes until the white radish chunks are soft and rotten.

It's almost time, add garland chrysanthemum and black pepper and cook for 2 minutes on low heat

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