Sturgeon and Dragon Tendon Pork Ribs in Claypot

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.