Braised Mushroom (2)

This is my 2nd posting on braised mushroom in addition to the earlier posting. I have adjusted the taste and method of cooking braised mushroom to suit me. My eldest sister say I passed my braised mushrom cooking (lol).

Ingredients

300g mushroom

4 pcs dried oyster (soak about 10 mins and clean)

200 gm pork ribs or spare ribs

2 tbsp cornflour

1 thumbsize ginger (grated over a bowl and keep the grated ginger and juice)

2 tbsp oil

2 tbsp shaoxing wine

1 litre of water (est)

salt to taste

Oyster sauce to taste

Black Moss (soaked in water)

Method

1. Soak mushroom in hot boiling water for half a day.

2. Drain the mushroom and cut off stem and wash them clean.

3. Re-soak mushroom in hot boiling water for at least 4 hours. Then drained.

4. Marinate with grated ginger and ginger juice, cornflour, oil and wine overnight.

5. Boil water with mushroom and dried oyster. When boiled, put to low flame. Keep stirring so that mushroom would not stick to bottom of pot.

6. When boiled after 1 hour, add oyster sauce and salt to taste.

7. Boil for about another hour.

8. During the last 10 minutes, add black moss.

Note: If mushroom is too big, cut into half or bite sizes. If you do not like the taste of shaoxing wine can lesser the amount.

Recipe source: alicecozycorner

Photo source: alicecozycorner