1T pickled cabbage, 10 dried shiitake mushrooms, 300g(2/3 lb.) spareribs, 75 g(0.17lb.) day lily, 2 stalks of baby bok choy, 2 bags of rice vermicelli, 2 cups of stock, 1 cup of water.
SEASONINGS:
(1) 1t salt , 1t Shaoxing wine.
(2) 1/5t salt, 1/4t sugar, 1/4 potato starch, 1/4t oil.
(3) some ground white pepper, some Shaoxing wine, some sesame oil.
PREPARATION :
1. Rinse pickled cabbage; Soak day lilies in water till soft, remove and tie each into a knot; Rinse baby bok choy; Rinse rice vermicelli and soak in water till soft.
2. Soak dried shiitake mushrooms in water till soft; Remove and drain; Cut off stems; Stir well with seasoning (2); Marinate for 15 minutes.
3. Rinse and slice spareribs; Blanch in boiling water for 30 minutes; Remove and immediately rinse in running water for a while; Pat Dry; Add seasoning (3) and stir well; Marinate for 15 minutes.
4. Pour 2 cups of stock and 1 cup of water to a pot; Bring to the boil over a high heat; Add day lilies, mushrooms and spareribs; Bring to the boil and cook over a low heat for 30 minutes; Add pickled cabbage, baby bok choy and rice vermicelli; Cook over a high heat for 3 minutes.
5. Flavor with seasoning (1). Ready to serve.
COOKING TIPS:
1. Pickled cabbage is full of natural fragrance. To minimize the loss of its fragrance, It is better to add it right before removing from the heat.
2. Pickled cabbage is full of fine dirt. It must be rinsed throughly.
