It’s Not Too Late to Tonic in Autumn——【lotus Root Stewed Pork Ribs】
1.
Cut the green onion into sections, slice the ginger, and prepare the other seasonings.
2.
Figure 2 is a ready-made piece of Angelica sinensis, which has a good effect of nourishing blood and promoting blood circulation. It can be added to the stew.
3.
Boil the ribs to remove blood foam.
4.
Cut the lotus root into wedges.
5.
Pour oil in the pot, add pepper and chili until fragrant.
6.
Pour the ribs and stir fry a few times.
7.
Add in various spices and continue to stir fry to get the fragrance, and all the rock sugar will melt.
8.
Pour in the dark soy sauce and cooking wine and stir fry until it is colored.
9.
Pour in hot water and bring the ribs to a boil.
10.
Pour the boiled ribs into the casserole.
11.
Continue to simmer on the fire, do not put the lotus root first.
12.
Simmer the ribs in a casserole over medium-low heat for 10 minutes.
13.
Open the lid and add the lotus root and simmer for 20 minutes, then add salt and chicken essence.
14.
Simmer on a low heat for about 1 hour, then pour the ribs from a casserole into a wok and heat up the soup.
Tips:
1. Put less chili peppers to increase the flavor, not too spicy
2. It is not necessary to add cooking wine, add some white wine, the stewed meat will be very fragrant
3. The casserole stew is very water-saving, so even if it is a dish that is not very cooked like ribs, it is not necessary to put too much water
4. Don't put salt and chicken essence first, put them after cooking for a period of time, so as to avoid the meat quality is not easy to rot
5. Finally, pour the meat into the wok to collect the soup without drying the soup, just a little more viscous.
