Braised Bone Stew with Lotus Root
1.
Prepare the main ingredients and ingredients, wash the bones and blanch in a pot of cold water. Bring to a boil. After the bleeding water is boiled, remove the bones and control the water for later use.
2.
Cut lotus root into pieces, cut green onion into small pieces, slice garlic and ginger, put pepper, star anise, and bay leaves in a seasoning box, pour 1 teaspoon sunflower oil in a separate pot, add 2 tablespoons white sugar to start the sugar color
3.
Use a spatula to make a circle in the pot, stirring constantly until the sugar melts
4.
At this time the white sugar began to turn red, making many small bubbles
5.
When the sugar color turns dark red, it's ready, quickly pour into the bones and stir fry to make the sugar color. Remember to stir fry constantly. You can turn off the heat to medium and small fires.
6.
After the sugar color is hung and stir-fried, add the cooking wine, green onion, garlic, and ginger slices and continue to stir fry for a fragrance
7.
Pour in the lotus root, stir fry, add 1 teaspoon of light soy sauce to season and fry well
8.
Pour in enough boiling water, without any bones, put it in the seasoning box and bring to a boil, change to medium heat, add a lid and simmer for 50 minutes
9.
Stew until there is a small amount of soup in the pot, take out the seasoning box, add salt and stir fry to taste, collect the juice and it can be out of the pot.
