HERE IS ONE OF MY PERSONAL FAVOURITE DISH BECAUSE I ENJOY SAVORY FOOD MORE THAN DESERT. PLUS MY MATERNAL FAMILY ARE CANTONESE SO WE ENJOY MORE SOUPY FOOD FOR A CHANGE. :)

PORK RIBS STEW WITH TACHU AND JAPANESE MUSHROOM.

INGREDIENTS:

• 500g OF LEAN PORK RIBS





• 2 1/2 TABLESPOON OF TACHU





• ONE WHOLE GARLIC PEEL AND SLICE





• DRIED JAPANESE MUSHROOM ( ADD IN MORE IF YOU ENJOY THE TASTE OF IT)
  

• A PINCH OF WHITE PEPPER
  




• 1 TABLESPOON OF LIGHT SOYA SAUCE
  

STEPS:

1. SOAK THE MUSHROOM 4 HOURS BEFORE COOKING AND REMOVE THE MUSHROOM STEM FOR HYGIENE AND FOR BETTER ABSORPTION OF WATER.





2. CHANGE THE WATER THAT IS USED TO SOAK THE MUSHROOM AT LEAST 3 TIMES. IN THE MEAN TIME SQUEEZE OUT THE WATER ABSORB BY THE MUSHROOM WHILE CHANGING THE WATER.





3. THE INDICATOR OF A CLEAN MUSHROOM IS THE WATER SQUEEZED OUT FROM THE MUSHROOM IS WHITE.
   




4. PUT 3 TABLESPOON OF SUNFLOWER OIL TO THE WOK AND MAKE SURE THE OIL IS BOIL. LATER, ADD IN THE SLICED GARLIC AND PAN FRY TILL IT'S SAUTE.





5. LATER ADD IN THE TAUCU AND PAN FRY IT FOR 5 MINUTES AND SMELL THE MIXTURE MAKE SURE IT'S FRAGRANT ENOUGH.





6. WHEN THE TANTALIZING SMELL FILLS THE AIR ADD IN THE PORK RIBS.
   




7. STIR FRY IT UNTIL IT'S 50% COOKED THEN ADD IN THE JUICY JAPANESE MUSHROOM.
   




8. KEEP ON STIR FRYING THE MUSHROOM TO PREVENT IT FROM GETTING BURNT.
   




9. ADD IN GENEROUS AMOUNT OF WATER TO COVER THE SAUTE PORK RIBS AND JAPANESE MUSHROOM.
   




10. SIMMER IT UNDER HOT FLAME AND COVER IT WITH THE LIT FOR 40 MINUTES.
    




11. ADD IN THE LIGHT SOYA SAUCE AND A PINCH OF WHITE PEPPER WHEN THE SAUCE IS BOILING.
    




12. BOIL TILL THE WATER ADDED INTO THE PORK RIBS BECOME HALF.
    




13. BON APPETITE!!