Braised Spare-ribs Black Autumn Fungus

Braised Spare-ribs Black Autumn Fungus! Tasted deliciously
It's a traditional recipe that my family loved most esp. with this China autumn black fungus. Very clean, thick petals-like formed and no trimming is needed. Soaked in filtered water for a few hours, drained and straight into the 'kuali' .




Here's the recipe,


Ingredients:-
1 big bowl of softened black fungus
1 big bowl of spare-ribs (blanched & drained )
1/2 a carrot ( sliced )
1/2 bowl of ginger (shredded)
1 big onion (sliced)
1 big green chilly (seeded )
some chopped small onions & garlic
3 tbsp light soy sauce
3 tbsp oyster sauce
1/2 tsp 5-spice powder
1 tsp sugar
1/2 tsp. salt & pepper powder
1 tbsp black soy sauce
1/2 bowl of sesame oil
some cornstarch for thickening

Method:-
1) Heat up sesame oil in a wok, saute the shredded ginger till aroma.
2) Then pour in the big onion, chopped small onions & garlic and continue frying till light golden color.
3) Now, add in the blanched spare-ribs, all the sauces, big chilly and stir to combine well.
4) Follow by carrots and black fungus, all seasonings plus 5-spice powder.
5) Fry till very fragrant then pour in 1 small bowl of water to simmer for a while.
6) At this stage, I will transferred the whole mixture into a pot to braise till spare-ribs is soften and tender.
7) Taste it and thicken the sauce with cornstarch.
8) Best serve hot with white rice.


                                                 ***Happy cooking with Love & Joy!!***