Ingredients with Measurements:
- 1 pound pork ribs
- 1/2 cup dried snow fungus
- 8 cups water
- 1 tablespoon ginger, sliced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 green onions, sliced
- 1 tablespoon vegetable oil
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried snow fungus in water for 30 minutes until it softens.
2. Cut the pork ribs into bite-sized pieces.
3. In a pot, heat the vegetable oil over medium-high heat.
4. Add the pork ribs and ginger and stir-fry for 2-3 minutes until the pork is browned.
5. Add the soy sauce, Shaoxing wine, salt, and white pepper and stir-fry for another minute.
6. Add the water and bring to a boil.
7. Reduce the heat to low and simmer for 1 hour.
8. Add the soaked snow fungus and simmer for another 30 minutes.
9. Add the green onions and simmer for another 5 minutes.
10. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour 35 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 5g
- Protein: 22g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken thighs.
- Shaoxing wine can be substituted with rice wine or dry sherry.
Variations:
- Add sliced carrots and bamboo shoots for extra flavor and texture.
- Use vegetable broth instead of water for a vegetarian version.
Tips and tricks:
- Soak the snow fungus in advance to save time during cooking.
- Brown the pork ribs before adding the liquid to enhance the flavor.
- Use a pressure cooker to reduce the cooking time.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a garnish of sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Steamed bok choy
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
- Make sure the pork ribs are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Snow fungus is a popular ingredient in Chinese cuisine and is believed to have health benefits such as improving skin and boosting the immune system.
Flavor profiles:
- The soup has a savory and slightly sweet flavor with a tender texture from the pork ribs and chewy texture from the snow fungus.
Serving suggestions:
- Serve as a comforting and nourishing meal on a cold day.
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Region: Chinese