Ingredients
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pork ribs300g
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lotus root cubes, peeled300g
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ginger20g
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cooking wine20g
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salt3teaspoon
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water1500g
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cordyceps flower50g
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oyster mushroom100g
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shimeji mushroom100g
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chopped red chili3tablespoon
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Small yellow croaker400g
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Shredded ginger15g
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Segmented scallion10g
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Cooking wine20g
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Salt2teaspoons
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White pepper powder1teaspoon
Preparation
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step 1
Put 300g pork ribs, 10g ginger slices, 20g cooking wine, and 700g water into the mixing bowl
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step 2
Blanch the chopped pork ribs at 7min/110℃/BREV0.5, then take out and cool them, and clean the mixing bowl
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step 3
Put the blanched pork ribs, 300g chopped peeled lotus root, 10g ginger slices, and 1,500g water into the mixing bowl
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step 4
Put on the measuring cup, and cook the ingredients at 60min/100℃/BREV0.5
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step 5
Put 50g cordyceps flowers, 100g oyster mushrooms and 100g beech mushrooms onto a plate, and drizzle 3 tablespoons of chopped pepper
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step 6
Spread the clean small yellow croakers on the plate, sprinkle 2 teaspoons of salt, 1 teaspoon of white pepper powder, and drizzle 20g cooking wine
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step 7
Sprinkle 15g shredded ginger and 10g segmented scallion, and marinate the small yellow croakers
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step 8
Put the mushrooms and yellow croakers into the steamer
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step 9
Take off the measuring cup, add 3 teaspoons of salt to the soup with pork ribs, put on the steamer with the mushrooms and yellow croakers, stew the ingredients at 20min/105℃/BREV0.5
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step 10
Ready for enjoyment