How to Make Smoked Spare Ribs with Shiitake Mushrooms and Corn

How to make it Dried mushroomsCorn Stir-fry Riblets Delicious? Actually, making dried mushrooms and corn stewed riblets is not complex; just follow the steps below as per the recipe.Recipe Prepare the ingredients and tools for dried mushrooms and corn stewed riblets, then proceed step by step. You will definitely learn how to make this dish and create your own delicious meal!

Dried Mushrooms and Corn Stewed Riblets Ingredients Introduction

Main ingredients:

Riblets (500 grams) Corn (2 ears) Dried mushrooms (12 pieces)

Side ingredients:

Cooking oil (as needed) Table salt (as needed)Black pepper powder(A little bit) Cooking wine (a little bit)Monosodium glutamate(2 teaspoons) Rock sugar (10 grams)Eight-angled fennel seeds(2 pieces) Cinnamon leaves (as needed)Sichuan pepper(A small amount) Fresh ginger Garlic cloves (as needed. Chili peppers (4 pieces)) Dark soy sauce(A little bit) Light soy sauce (a little bit)Dried mushrooms and corn stewed riblets preparation steps: 1. Prepare all side ingredients.

Soak dried mushrooms in cold water for 2 hours.

Soak dried mushrooms in cold water for 2 hours.Boil them for 5 minutes, then remove and set aside. Peel off the outer husk of the corn! Wash it thoroughly.

Cut the corn into strips or chunks. Clean the riblets.

In a pot, add cold water and bring to a boil. Add the riblets and blanch for 3 minutes, then rinse with water to remove blood foam.

In a wok, pour in some oil and heat until slightly warm. Add ginger and garlic cloves, eight-angled fennel seeds, cinnamon leaves, and Sichuan pepper. Stir-fry until fragrant.

Add the riblets and stir-fry!Pour in cooking wine and dark soy sauce, then cover with a lid and simmer for 5 minutes. Add the dried mushrooms.

Place rock sugar, add a small bowl of warm water. Cover and simmer for 30 minutes.

When the water nearly evaporates, add corn. Add salt and black pepper powder, then stir-fry evenly.

Cover the lid and continue to simmer for another 10 minutes. Finally, season with monosodium glutamate before serving. Serve in a decorative dish.

Finished product image.

Tip:Riblets should be blanched first to remove bloodiness!

This way, the riblets will have a rich aroma and not be fishy.

Remove the spare ribs and arrange them for serving.

Here is the finished dish.

1Tips:

Boil the spareribs first to remove the gamey smell! The cooked spareribs will be fragrant and not fishy.