This is the Cantonese cuisine. White jade mushroom is the first time to do, raw fried pork ribs are also the first time to fry, so there is no sauce added, it is oyster sauce salt sugar. If you want to change the flavor, you can also add some soy sauce, garlic and soy sauce, other spicy sauce and so on.
Buy a good ribs and wash them back. Soak for half an hour or more. This is mainly for soaking bleeding water. Drain after soaking. A single garlic chopped, put half into the ribs, then add 5 grams of salt, 2 grams of sugar, 5 grams of very fresh soy sauce, 5 grams of raw powder, stir evenly, then add the right amount of cooking oil. The final addition of cooking oil is to first taste the ribs, and marinate for more than half an hour.
A group of white jade mushrooms, cut off the roots that are connected together, one root is opened, soaked for a while, rinsed, drained and ready for use.
First fry white mushrooms, put some oil in the hot pot. Put the other half of the garlic in the pan, and after smelling the garlic, put the white mushroom and stir fry. The first time fried white mushroom, fried fried mushrooms, it is out of water, I do not know whether it will be water or not drained? Stir-fry until 8 minutes, put 2.5 grams of salt, 1 gram of sugar. The cooking in the Pearl River Delta region likes to add some sugar to taste. The mushrooms are ready for use. I didn't pour the water of the mushrooms, staying for the juice.
Stir-fried ribs: do not stir fry the next pot, wait for one side to turn golden, then turn the other side. This step is done with chopsticks. Fry until the outside changes color, after the blood is out, stir fry. Because it is fried pork ribs, the meat is tender, so do not add boiled water, do not cover the lid. Finally add some old draw colors. How long does it take to rely on personal experience, I am the first time to stir-fried pork ribs, in order to pursue meat is not old or not hard, the time of frying is shorter, the large ribs are only nine-point cooked, the small pieces are fully cooked. .
Stir-fry the ribs, pour the white oyster mushrooms, stir fry evenly, and add the tartar sauce. The oyster sauce is adjusted in this way: the water of the white oyster mushroom is about 30-50 grams (personal estimate, I don't know if it is accurate), the raw powder is 5 grams, and it is evenly stirred. After the simmered juice boils, stir fry a few times evenly, turn off the heat, and serve on the saucer.