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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak dry shiitake mushrooms in water in advance for 5 hours, and wash them thoroughly 7 to 8 times.
Watch out
Mushrooms must be fully soaked and thoroughly washed, otherwise grit will ruin the texture.
Claypots conduct heat very fast and reach high temperatures. Wet ribs may cause hot oil to splatter, so be careful and stand aside when adding them.
Heat a claypot, pour in 2 tbsp peanut oil, and directly sear 500g fresh pork ribs until golden and oily. Then add 5 ginger slices and 4 cloves of garlic, stir-frying until fragrant.
local_fire_departmentmedium heatWatch out
Do not blanch fresh ribs before searing, otherwise the natural sweetness will be lost.
Add 10 soaked shiitake mushrooms, pour in 500ml hot water, add 2 pieces of rock sugar, cover and simmer over medium heat for 20 minutes until the rib broth reduces.
local_fire_departmentmedium heatWatch out
You must add rock sugar first so the mushrooms absorb the sweetness
adding salt first will make them too salty and tough
Add 4 sea cucumbers, 2 tbsp light soy sauce, 2 tbsp abalone sauce, and 0.5 tsp salt. Mix well, cover, and simmer for another 10+ minutes.
local_fire_departmentmedium heatWatch out
Gently stir after adding sea cucumbers, otherwise they will easily break apart.
The claypot is extremely hot when removed from heat. Always use insulated oven mitts to move it and prevent severe burns.
Mix 1 tbsp cornstarch with a little water in a bowl to make cornstarch slurry. With 5 minutes remaining, pour it into the claypot, stir well to prevent burning at the bottom, cover, and cook for another 5 minutes until the sauce is thick and glossy, then turn off the heat and serve.
local_fire_departmentmedium heatWatch out
You must stir continuously after pouring in the cornstarch slurry, otherwise it will settle and burn the bottom of the claypot.
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