In ancient times, it was said that “monkey’s head in the mountains, seafood bird’s nest”. Hericium erinaceus, shark’s fin, bear’s paw and bird’s nest are known as the four famous dishes. Hericium erinaceus is a large succulent fungus in deep mountains and forests. It likes to grow in broad-leaved trunk sections or tree holes. When young, it is white, and when mature, it becomes furry yellow brown. From the shape and color, it looks like the head of a hairy monkey, so it is named. Hericium erinaceus is the fruiting body of Hericium erinaceus. It is distributed in North China, Northeast China, Central South China, Sichuan, Yunnan, Gansu and Zhejiang, and harvested in summer and autumn. Sun dried or fresh. Nature and taste: sweet in taste and flat in nature. Function: tonifying spleen and Qi, helping digestion.

Ingredients

500g spare ribs
200g Hericium erinaceus
2 tbsp braised soy sauce
1 tablespoon raw soy sauce
2 tablespoons mash
2 slices of ginger
2 cloves garlic
2 bulks
2 octagons
1 tablespoon pressure cooker sauce

Directions

Step 1
Prepare the ingredients

Step 2
Hericium erinaceus should be soaked for more than 5 hours in advance

Step 3
Wash the ribs and marinate with salt, ginger and garlic mash for 10 minutes

Step 4
Then tear the soaked Hericium erinaceus into small pieces

Step 5
Pour oil into the pot and stir fry ginger, garlic and star anise

Step 6
Add spare ribs and stir fry until fragrant. Add braised soy sauce and stir fry

Step 7
Add 1 bowl of water and bring to a boil

Step 8
Boil and add Hericium erinaceus

Step 9
Add a bowl of water and bring to a boil

Step 10
After boiling, add pressure pot sauce to taste and color, and simmer over low heat for about 30 minutes

Step 11
The soup is almost dry

Step 12
Plate loading

Step 13
Eat a mouthful of Hericium erinaceus, absorb all the soup, bite a mouthful and burst the pulp