Stewed Pork Knuckles with Lotus Root, Grass and Insect Flower

by April Bean

4.9 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

The lotus roots of the season are paired with grass and insect flowers from Xinjiang and pork knuckle from Bama, Guangxi! Very flavorful and nutritious! You can also drink soup. "

Ingredients

1 section Lotus Root
30g Cordyceps Flower
1 Pig Hand
a little Ginger

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a little Soy Sauce

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a little Cooking Wine

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Stewed Pork Knuckles with Lotus Root, Grass and Insect Flower

1. Cut the lotus root into pieces and soak the cordyceps flowers softly.

2. Wash the lotus root slices until they are not white.

3. Put the soy sauce, cooking wine, and ginger on the pork knuckles for a while.

4. First spread the lotus root on the bottom of the pot.

5. Then put the pig's hand on the lotus root.

6. Sprinkle cordyceps flowers at the end.

7. Add a plate of pure water.

8. After adding water, boil on medium heat and count on the steam. After 20 minutes, the fire can be stopped. Finally, add salt to taste.

9. Finished product.

Tips:
Those who like to drink soup can add more water to the pot.

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