Composition:

Pork ribs 750G lotus root 1KG Chili cooking wine 20 tablets, a spoonful of soy sauce, a little salt, a little sugar, a little white vinegar and 2 drops of ginger.

Garlic, Lycium barbarum and red dates

Recipe practice:

1. Blanch the ribs in cold water, add a proper amount of cooking wine to remove fishy smell (because I don't like the taste of cooking wine, I put it when blanching), drain the ribs after blanching, and then wash the ribs with clear water for two or three times until the water becomes clear.

2. 1 Add a proper amount of oil to the wok, add ginger, garlic, pepper and pepper to stir fry, add salt, sugar, soy sauce and a little seasoning, add a proper amount of cold water later (the amount depends on the number of ribs and lotus roots), simmer slowly after the fire is boiled, and drop two drops of white vinegar and lemon juice to make the bones easy to stew.

3.2 Let me show you my seasoning. The reason why I put some peppers is because my family has a strong taste, so everyone will stick to it according to their own taste.

4. 1 Peel the lotus root and cut it into the shape you want. It is recommended not to be too big, for fear that it will not taste good, and it can also save volume and firepower.

5.2 While stewing ribs, you can prepare another raw material-lotus root. It is best to choose lotus root with mud skin, at least it has not been soaked in medicine.

I was too busy at that time, so I didn't take pictures. After stewing the bones for a short time, pour the soup into the electric pressure cooker, and stew the lotus root with the bone soup first (because there is no casserole at home, the pressure cooker is too powerful, and it is difficult to stew the lotus root for 30 minutes).

After 7.30 minutes, put the ribs in an electric pressure cooker and stew for another 45 minutes. In order to enrich the soup, it is suggested to pull it out when the time is up, air it for a while, and then stew it for 10 minutes.