Braised Lotus Root

Name: Braised Lotus Root
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Boneless hoof; 1 section Lotus root; 1 small piece crystal sugar; 2 pcs star anise; 1 piece Cinnamon; 1 tsp pepper; 1 small piece ginger; 3 sections Green onions; 1 Bay leaf; 2 tablespoons Highly Liquor; 1 tablespoon Cooking Wine; 4 Dried chili; 1 tablespoon Soy sauce; Some oil; Some salt

by Scarlett WH

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This hoof has been boned, I cut it directly into large pieces of meat, so that it will be easier to cook and taste more delicious. I paired some lotus roots when roasting the hoofs. The flesh of the lotus roots is fat and tender, white and round, and cooked to nourish the heart and kidneys, strengthen the bones, and nourish yin and blood. It is a good nourishing product for common people. The lotus root and the hoof are really a perfect match. The meat of the hoof is fat but not greasy, and the mouth is salty and fresh, and the taste is mellow, and the lotus root absorbs the aroma of the meat and becomes a glutinous and flavorful dish. It is very appetizing and served. The two greedy cats in the family couldn't wait a long time ago and quickly swept it away. Let’s share the recipe for this dish below. "

Braised Lotus Root

1. Prepare raw materials;

2. Boil the hoof meat in a pot of cold water, add a few slices of ginger and high-grade white wine to remove the fishy;

3. Heat the pan with cold oil, add the blanched hoofs and stir fry;

4. Stir-fry slightly, add green onion, ginger and aniseed to stir fry;

5. Stir fry a few times, add cooking wine, soy sauce, light soy sauce, etc., stir fry for color;

6. Put the stir-fried and colored hoofs into the electric stew pot;

7. Add lotus root and appropriate amount of water;

8. Press the function button for stew, it's time to stew the hoof;

9. After opening the lid, add salt to taste, and collect the juice over high heat;

10. It's ready to eat.

Tips:
1. The hoof meat has been boneless, cut into small pieces, boiled in a pot of cold water to boil the froth, add ginger slices and high white wine to remove the fishy; 2. Stir-fry the meat of the hoof meat, simmer and boil for more fragrant, add large The ingredients are fragrant, and the dark soy sauce is colored; 3. Put the fried hoof and lotus root into an electric stew pot and simmer. After cooking, add salt to taste, and heat the juice.

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