Winter Mushroom Tofu and Tofu Puff Casserole

Pour cold water into the pot, add 4 slices of ginger, then add the pork ribs and simmer over medium-low heat until it boils;

Free your hands to cut the tofu into pieces about 1 cm thick, 2~3 cm in length and width;

Bring the pork ribs and water in the pot to a boil, then simmer over medium heat for 8–10 minutes;

Skim off the foam with a skimmer that has a slotted sieve.

Add tofu and wood ear mushrooms into the pot, and continue to simmer over medium-low heat.

Put two stalks of cilantro with the roots into the pot;

Separate the boxed tofu puffs piece by piece.

Cut the fresh shiitake mushrooms into pieces.

Add the tofu puffs and cook until they soften;

Pour in the fresh shiitake mushroom pieces and stir a few times;

Cover the pot with a lid and cook for about 5 minutes;

Add 1 sprig of cilantro and chopped green onion into the pot, turn off the heat, add about 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of sesame oil, stir a few times, and it is ready to serve. Enjoy!