Prepare ribs, lotus roots, corn, green onions, ginger, salt, cooking wine, chicken essence, flour and medlar.

1, chop the ribs into small pieces, soak them in clear water for 2 hours, and soak them by bloodletting. Take out the ribs, add a spoonful of flour, a spoonful of cooking wine and a bowl of warm water, rub the ribs with your hands and wash them. After the ribs are washed, there is no fishy smell, and the soup color is clear and not black.

2. Wash the ribs for 5 minutes, rinse with clear water and drain. Prepare a pot of clean water, put the ribs in cold water, add onion, ginger slices and cooking wine, cook for 5 minutes on high fire, skim the floating foam with a spoon, remove and rinse with warm water.

3. Pour a small amount of oil into the wok, pour in the ribs, stir-fry for a few minutes on low heat, and stir-fry the meat. When the color turns golden yellow, the oil comes out. Stir-fried ribs, stew tastes better, not greasy.

4. Add onion slices and ginger slices and stir-fry until fragrant. Pour enough boiling water. Be sure to put more water in the stew, stir well and put it in the casserole. After the fire boils, simmer on low heat 1 hour.

5. Pay attention when buying lotus roots. Lotus roots are divided into powder lotus roots and crisp lotus roots. Powder lotus root is suitable for stewing and steaming, while crisp lotus root is suitable for cold salad and stir-frying Powder lotus root is dark in color, dull and pockmarked on the surface, while crisp lotus root is bright in color and generally white and shiny. Stewed lotus root must be bought.

6, lotus root peeled and washed, cut into large pieces, thrown into the casserole. Cut the corn into small pieces, put it in, add some salt and stir well, and continue to stew for 20 minutes.

7. Add a proper amount of chicken essence and a handful of medlar, continue to stew for 10 minute, and the delicious and nutritious lotus root sparerib soup is ready. The lotus root powder is waxy, the lotus root soup is clear and delicious, and the cauldron stew is not enough.

Skill summary

1, stewed lotus root soup, usually stewed with ribs and meat, which contains a lot of blood. If stewed directly, it will produce a great smell and the soup will turn black. You must soak it first and then blanch it to stew the lotus root soup that is not fishy or black.

2, lotus root must choose pink lotus root, pink lotus root is darker in color, usually 7 holes, and the stewed taste is pink. Crispy lotus root has 9 holes, and the taste of cold fried lotus root is crisp. Lotus root is peeled and directly put into the pot, so there is no problem of blackening.