How to make red wine curry black fungus crispy ribs

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious dish of red wine curry and black fungus crispy ribs.

1.1 Put the casserole on low heat, pour in the blanched ribs, add onion segments and ginger slices.

2.2 Pour clean water into the pot, add a few peppercorns, ginger slices, scallion segments, and cooking wine, then put in the ribs, turn on the heat and blanch them. After the water boils, skim off the foam and remove the ribs for later use.

3. Add red wine and season according to your preference. Add dark soy sauce to adjust the color.

4. Add half a bottle of beer, bring to a boil over high heat then turn to low heat. It is best if the ribs are not covered. If not, you can continue to add more. Put 2 aniseed, a few peppercorns, 3 cloves, 1 bay leaf and half a cinnamon stick into the pot or put them in a sandbag and then put it into the pot.

5. Add a piece of rock sugar. The meat is more like sweets, and you add rock sugar, so a little more is fine. Add appropriate amount of salt to taste.

6. After stewing for about 20 minutes, add the soaked black fungus and carrot cubes. Continue to simmer for about 15-20 minutes, add 2 cubes of Bemengduo Curry and stir well. You can turn off the heat at any time depending on how soft the meat is.

The world is so big and there are so many restaurants, so naturally there are many flavors of red wine curry, black fungus and crispy ribs. But no one tastes the same as the one you make yourself, so try it now.