Stewed pork ribs with lotus root

Stewed pork ribs with lotus root

Introduction:

"The lotus root in my hometown has always been full of temptation in my memory, which is a kind of nostalgia, but also my mother's warm love. In the season when lotus root is on the market, whether it's a normal day or a guest at home, they always like to stew together with bones. In the cold season, they have a bowl of warm and full stomach. Every Spring Festival lotus root is also a dish that will be stored at home. For lunch on New Year's Eve, there is no lack of a stew, so there is no lack of stewed lotus root. I remember that when we were young, the price of lotus root was very expensive. My family originally planned not to buy lotus root but to stew some others, but later bought some back. My mother said that we should have a meal for the first 30 days of the year. Since I went to university, I have less and less days at home and less lotus roots. There are also lotus roots outside, which are not very different from those in our hometown in appearance, but in taste. After a period of stewing, the lotus roots in our hometown are red in color, soft in mouth and long in silk. Now the lotus root sold outside is not rotten, no matter how long you stew it, it is not the soft taste, a little hard, a little crispy. Every time I go home, when the lotus root is on the market, my mother always makes a pot of stew for me. She brings me lots of lotus roots and keeps saying that she can't eat more outside. A few days ago, when I made crispy lotus root, I found that the fried lotus root was very soft and felt like home lotus root. Then I went to the vegetable market to buy back some and stewed this pot of lotus root ribs soup. Well, compared with home lotus root, the taste of soft lotus root was a little bit worse, but it tasted very good. A pot of lotus root ribs soup was finished. "

Production steps:

Step 1: cut lotus root into triangular pieces.

Step 2: add some ginger oil to stir fry.

Step 3: pour in the spareribs and stir fry until the surface is slightly hardened. Add the soy sauce and stir fry a few times. Then add enough salt and stir fry a few times.

Step 4: pour in a small bowl of boiling water, bring to a boil and turn to low heat.

Step 5: add enough water to the soup pot and bring to a boil. Pour in the spareribs in the frying pan and bring to a boil. Pour in the lotus root and bring to a boil again. Then turn to medium heat and simmer until the meat is rotten and the lotus root is soft.

Materials required:

Lotus root: right amount

Spare ribs: moderate amount

Star anise: 2

Cinnamon: 2 slices

Ginger: a small piece

Soy sauce: moderate

Salt: right amount

Oil: right amount

Note: 1, spareribs can also not be fried in advance, directly boiled in water, I think the stir fried spareribs taste better. 2. Lotus root and spareribs are almost poured into the soup pot together. It takes a little time for lotus root to stew.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh