Sauce Fragrant in A Pot

Name: Sauce Fragrant in A Pot
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Trotters; 250g Ribs; 250g Pork belly; 1/2 root Flower (yellow) corn each; one period Lotus root; 150g quail eggs; 3 pieces Coriander root; 2 pcs star anise; 10g shallot; 10g ginger; 3 slices Dried hawthorn slices; Some salt; 30g Korean Food Soy Sauce (a); 20g Tomato sauce (a); 3 tablespoons Light soy sauce (a); 1 tbsp Soy sauce (a); 2 tbsp Huadiao Wine (a)

by Dazzling silk scarf

5.0 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Speaking of pork, a frequent visitor to the common people's table, whether it is a housewife or a professional chef, they will talk about its cooking methods and classic dishes for a long time.
The protein of pork is a complete protein, containing various amino acids necessary for the human body, and the composition ratio of essential amino acids is close to the needs of the human body. Therefore, it is easy to be fully utilized by the human body and has high nutritional value. And elastin, making this kind of raw material become a good product for women's beauty.
Add some corn, lotus root and other vegetables, the nutrition will be more comprehensive, and then use some seasonings such as bean paste to make the dishes more flavorful, and you can feel the color, fragrance and deliciousness.

Sauce Fragrant in A Pot

1. Prepare ingredients, ribs, and trotters. When buying, you can let the store cut into pieces, and cut the pork belly into mahjong pieces; put all (a) seasonings in a small bowl

2. Soak the trotters, ribs, and pork belly in water for 2 hours, then add 3 tablespoons of Huadiao wine (except for the seasoning)

3. After that, put it in cold water (to force the bleeding), boil all of it, and take out the ribs, trotters and pork belly

4. After washing the quail eggs, put them in cold water and boil for 2 minutes, then simmer for 10 minutes. After peeling, set aside

5. All pork trotters, ribs, and pork belly are blanched and set aside; cut corn into inch sections, then cut half from the middle; cut green onion into sections, slice ginger and prepared coriander root; peel quail eggs; stir well

6. Put a little base oil in the wok, add green onion, ginger, coriander root, star anise, hawthorn slices and stir fragrant together [the coriander root can remove fishy and enhance fragrance]

7. Then put in the blanched trotters, ribs and pork belly

8. Then put in all (a) seasonings, [adding tomato sauce can increase the color and make the trotters better and soft], and stir well.

9. Pour in the right amount of warm water [the water is better, and the corn should be added at the end, the corn will also absorb some of the soup]

10. Transfer to a casserole, turn the high heat to a low heat, 30 minutes later, add the corn [If you want to stew more meat, you can get some more at this step. After it cools down, put it in the refrigerator freezer, when you want to eat it At the time, put out some dishes you like, which can save time, and you can also eat delicious meat at any time.]

11. Keep simmering the quail eggs and appropriate amount of salt for 20-30 minutes, then turn off the heat; after turning off the heat, do not open the lid immediately and continue to simmer for 1 hour. After that, the trotters will be very tasty and taste good.

12. The tempting trotters look delicious.

Tips:
Warm reminder of silk scarf;
1. The trotters need to use a pot of cold water in order to better force the bleeding.
2. Stewed in a casserole, not only tastes good, but also keeps warm.
3. When braising trotters, ribs, and pork belly for the second time, it is best to use warm water, so that the trotters will be soft and taste good; if you want to eat chewy, you can shorten the stewing time.
4. Coriander is best to buy stubby, the flavor is strong.
5. Adding coriander root can remove fishy and enhance fragrance.