Stewed Pork Ribs with Cynomorium

Stewed Pork Ribs with Cynomorium

　　Cynomorium is a perennial fleshy parasitic herb that grows in the desert and Gobi of Dunhuang. According to *Compendium of Materia Medica*, cynomorium is warm in nature, nourishes kidneys, benefits the heart, strengthens yin and yang, moistens dryness, and nourishes essence. Commonly known as the "fountain of youth medicine," it has long been honored as the "ginseng of the desert." "Stewed Pork Ribs with Cynomorium" skillfully combines these two ingredients to create a distinctive medicinal dish that boasts a richly flavored, mellow-tasting soup with tender meat — a famous anti-aging delicacy in Dunhuang.

　　Cooking Method: Stewing

　　Flavor Profile: Salty and Savory

　　Main Ingredients: 750g premium pork ribs, 20g dried cynomorium

　　Side Ingredients: 5g goji berries, 3g chopped scallions

　　Seasonings: 10g salt, 3g monosodium glutamate, 3g rock sugar, 3g each of star anise, tsao-ko, and Sichuan peppercorn, 10g each of scallion segments and ginger slices

　　Preparation Process:

　　1. Cut the pork ribs into pieces, soak the dried cynomorium in water and slice it for later use.

　　2. First blanch the pork ribs. In a separate clay pot, add the pork ribs along with water, spices, scallion, ginger, and rock sugar, then slowly stew over low heat for 50 minutes. Add the prepared cynomorium and continue slow stewing for another 15 minutes. Season, remove from heat, transfer to a serving dish, and sprinkle with chopped scallions and goji berries.

　　Flavor Characteristics:

　　The soup has a reddish hue, with a fragrant, mellow taste, a delicate aroma, slight astringency, tender meat, and nourishing effects on yin and kidneys.

　　Key Techniques:

　　1. Cut the main ingredient pork ribs into three sections, and slice the cynomorium thinly.

　　2. Use an appropriate amount of cynomorium—do not overuse. This dish is slowly stewed over low heat; too high heat will make the soup cloudy.