Braised ribs with Mushrooms and Steamed gluten 烤麸烧排骨

【Braised ribs with Mushrooms and Steamed gluten】
by MaomaoMom

Dried steamed gluten (Kaofu in Chinese) can be purchased from Chinese grocery store. It made from yeast dough of wheat gluten and then steamed. This is MaomaoDad’s favorite dish, very yummy.

Meal type: pork
Prepare time: 15 minutes
Cook time: 2 hours
Level: Low
Serves: 6 servings

Ingredients:
1) 1000g baby back ribs;
2) 15 small dried Chinese mushrooms, 15g dried black Chinese fungus;
3) 1 package dried steamed gluten (200g);
4) 1.5 tbsp olive oil, 2 green onions washed and chopped to 1 inch long, 2-3 slices of ginger, 1 anise star, 2 cloves;
5) 1 tbsp cooking wine, 3/4 tsp salt, 1 tbsp sugar, 2 tbsp light soy sauce, 2 tbsp premium soy sauce, 2 tbsp dark soy sauce, 1.5 cups water;

Directions:

1: Ahead of time, soak dried mushrooms and black fungus in cold water for a couple of hours, rinse with water and drain (Picture 1). Soak dried steamed gluten in boiling water for an hour (Picture 2), rinse with water and squeeze each piece to remove water set aside. Remove membrane from the back of the ribs, wash and cut between bones into small pieces, rinse and drain.
2: Heat 1.5 tbsp olive oil in a non-stick sauté pan over high heat, sauté chopped green onion, sliced ginger, anise star and cloves for 30 seconds (Picture 3). Add pork ribs (Picture 4), stir and cook for 3-4 minutes until a little bit brown outside.

3: Add all ingredients of Ingredient 5) and bring to a boil (Picture 5). Cover with a lid, reduce to medium-small heat and simmer for 1 hour and 20 minutes. If you have a pressure cooker, transfer ribs and sauce inside InstantPot pressure cooker. Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 25 minutes of cooking time to speed up the process.
4: Add mushrooms and black Chinese fungus (Picture 7), stir and cook at medium-low heat for 5 minutes. Add soaked steamed gluten, continue cook for 10 minutes (Picture 8).
5: Remove the lid and continue cook on medium-high heat until the sauce is reduced down to about 2 tablespoons. Transfer to a serving plate and serve immediately.

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