Stewed pork ribs in winter are served with lotus root, corn, and carrots as side dishes. These three dishes are not only sweet and delicious, but also very nutritious. Lotus root is a vegetable with high nutritional value, and its vitamin content is 4 times that of apples.

Eating some lotus root in moderation during the cold and dry season can nourish and moisturize the body very well. Adding lotus root when stewing pork rib soup can also make the soup taste fragrant but not greasy, refreshing and delicious.

When purchasing lotus roots, if you observe carefully, you will find that the number of holes in lotus roots is different. Generally, lotus roots can be divided into 7-hole lotus roots and 9-hole lotus roots. The texture of 7-hole lotus roots is pink and waxy. , suitable for stewing soup, while the 9-hole lotus root has a crisp texture and is more suitable for stir-frying.

Methods and precautions

Put less vinegar and more soy sauce until the color is almost the same. Add sugar and salt to taste. Then reduce the heat to low, cover the pot and simmer slowly. Turn frequently in between to prevent burning. When the water is almost dry, add the onions and cook.

Tips for stewed pork ribs: Add some vinegar to the stewed pork ribs to make them easier to cook and dissolve the calcium, phosphorus, iron and other minerals in the pork ribs, which is easier to absorb and has higher nutritional value.