How to make steamed pork ribs with pickled mustard greens and mushrooms

For you who study and work hard every day, the greatest pleasure is playing and eating. There are many places to play and many places to eat, but few places to eat delicious food. Instead of searching blindly, it is better to do it yourself. Next, I will introduce to you the method of steaming spare ribs with pickled mustard greens and mushrooms.

1. First, cut the ribs (pork cartilage) into small pieces, and then soak them in clean water to remove the blood. You can change the water several times in the middle. The soaking time depends on your own time. If you have time, soak it for a longer time, and if you are in a hurry, soak it for a shorter time.

2. Drain the soaked ribs (pork cartilage), add minced ginger, brown sugar, oyster sauce, white pepper, cornstarch

3. Stir well and marinate for a while

4. When marinating the ribs, cut the soaked mushrooms into pieces

5. Rinse the dried plums with cold water to remove most of the sand, and soak them for a while to let the curled leaves spread out a little so that the sand inside can be removed more cleanly.

6. Then wash and squeeze out the water (I was a little too careful, mainly because I was worried about eating sand. In fact, there is not much sand in pickled mustard greens)

7. Add mushrooms and pickled mustard greens to the ribs and mix well. If it feels too dry, add a little soy sauce. If the dryness is just right, add a pinch of salt (I soaked the pickled mustard greens for a while so the saltiness is lighter), and then mix well.

8. Boil water in a pot, and steam for 30 minutes after the water boils, or until the softness reaches your preferred level.

9. After steaming, take out and sprinkle some chopped green onions for decoration

A healthy life is inseparable from a healthy diet. Learning to cook at home is not only healthy, but also nutritious and delicious. Have you learned how to cook the steamed pork ribs with pickled mustard greens and mushrooms that I’m going to introduce to you today?