Stewed spareribs with lotus root

Stewed spareribs with lotus root

Introduction:

"After the birth of BB, we often have to simmer the soup. Sometimes there is no soup but no milk. Seeing that JMS has published recipes in many forums, I can't stand still any more. I will publish the soup simmered yesterday and share my cooking experience with you. "

Production steps:

Step 1: first boil two pots of water, a pot of pork ribs blood, a pot of stew. So the meat is ready and the water for the stew is boiling. Put a piece of ginger in the stewed soup. After the ginger is washed, pat it with a knife. It's better to make ginger juice.

Step 2: put the ribs into the boiling water and blanch the blood. Use the cover to control the moisture.

Step 3: scrape off the skin of lotus root with a scalpel, beat it with a knife board, and then cut it into the length you like. Personally, I prefer big lumps.

Step 4: first put the ribs into the stew, stew with the fire, roll, and then put in the lotus root, continue to open the fire. After the soup rolls, open a small fire to stew until the lotus root powder.

Materials required:

Pork chop: 500g

Lotus root: 500g

Lao Jiang: one piece

Note: the best choice of ribs ribs, or keel. My ribs are not very good this time. My mother-in-law bought them. I don't know how to buy them. I buy it and shave off a lot of meat. Red lotus root should be chosen instead of crispy lotus root. If you unfortunately buy crispy lotus root like my mother-in-law, and you like the feeling of stewing lotus root, you can make a big lump (piece) and stew it for a long time, so it has the same effect of powder.

Production difficulty: simple

Process: simmer

Production time: several hours

Taste: Original