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
Chinese PinYin : Lian Ou Wei Pai Gu
Stewed spareribs with lotus root
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