Sturgeon and Dragon Tendon Pork Ribs in Claypot

Name: Sturgeon and Dragon Tendon Pork Ribs in Claypot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Dragon tendon 500g Blue yellow croaker; 500g Pork chop; Some Cooking Wine; Some salt; 1 piece Winter bamboo shoots; Some shallot; 3 slices ginger; Some Scallop Pillar

by Yoha Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Sturgeon is rich in eight essential amino acids:
Lysine, leucine, isoleucine, methionine, threonine, tryptophan and phenylalanine and valine,
As long as the human body lacks one of these eight amino acids, it will cause metabolic disorders.
Long Jin is rich in highly unsaturated fatty acids, and most food animals contain saturated fatty acids.
When people consume too much saturated fatty acids, blood lipids will rise, causing atherosclerosis.
The sturgeon platinic fat contains 12.5% of DHA and EPA.
Eating dragon tendons has the effects of nourishing blood, replenishing qi, strengthening the kidneys and appetizing, clearing away heat and detoxification, nourishing yin and beauty, improving eyesight, clearing heart, moisturizing dryness and regulating lungs.
It is very effective in preventing osteoporosis and enhancing body immunity.

Ingredients

Dragon tendon 500g Blue Yellow Croaker
500g Pork Chop
Some Cooking Wine

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Some Salt

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1 piece Winter Bamboo Shoots
Some Shallot

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3 slices Ginger

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Some Scallop Pillar

Sturgeon and Dragon Tendon Pork Ribs in Claypot

1. Wash pork ribs

2. Boil water in the pot, add cooking wine, boil the water, add the ribs to blanch water; drain the water after blanching the ribs and set aside

3. Re-start the pan, add water and blanch the ribs, bring to a boil on high heat, turn to low heat and cook for 30 minutes

4. Cook the ribs and treat the dragon tendons. There are only 2 dragon tendons in this package. Rinse the defrosted dragon tendons and cut into sections.

5. Put in another pot, add water, green onion, ginger, cooking wine, boil on high heat, and quickly blanch water with dragon tendons

6. Fish out for use

7. The ribs have been simmered for 30 minutes, put in the dragon tendons, bring to a boil on high heat, turn to low heat and simmer for an hour

8. Wash and slice winter bamboo shoots

9. Scallop sticks for use; when eating scallops, the scallop sticks are set aside

10. Put the bamboo shoots into the ribs that have been simmered for an hour, and simmer for 10 minutes

11. Add scallop rod

12. After boiling again, season with salt

13. At this time, the dragon tendon has basically become transparent, add a small amount of monosodium glutamate before being out of the pot, serve it, sprinkle with chopped green onion, and eat

14. The dragon tendon has been stewed until it is transparent, and it tastes delicious. If you bite it, the dragon tendon is still double-layered.

Tips:
The taste of this soup is very delicious, adding scallop scallops to improve the freshness, there is no earthy smell of sturgeon, the soup is a clear soup, the seasoning only uses salt, and the MSG is adjusted according to your own taste.

Sturgeon and Dragon Tendon Pork Ribs in Claypot

Ingredients

Sturgeon and Dragon Tendon Pork Ribs in Claypot

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