The common practice of stewed ribs with lily and squid;
1, 500 grams of ribs washed and chopped, 2 pieces of squid soaked and washed for later use, and 3 lilies.
2. Ingredients: onion, ginger and garlic. Seasoning: Zanthoxylum bungeanum, aniseed, salt, soy sauce, cooking wine, rock sugar and aged vinegar.
3. Replace the squid with squid flowers for later use.
4. Use a micro-pressure cooker to make oil. When the oil temperature is 60% hot, add rock sugar and ribs and stir fry over low heat. When the rock sugar is fried, the ribs will be fried very well. When the skin turns golden yellow, cook a proper amount of soy sauce, then add lily, onion, ginger, garlic, pepper and aniseed and stir-fry to taste.
5. Pour boiling water, then add salt, soy sauce, cooking wine and aged vinegar in turn, cover the lid with a micro pressure cooker, and press 10 minute when the micro pressure cooker exhausts.
6. 10 minutes later, open the micro-pressure pot cover, pour the squid flowers into the pot, and simmer slowly. /kloc-after 0/5 minutes, turn to high fire to collect juice, sprinkle with chopped green onion and take it out.
The nutritional value of ribs and pork is different. Pork ribs have the highest price. Although there is less meat, it has a good function. Pork ribs not only contain calcium, but also can be used to make soup, and the nutrients are more suitable for people to eat.
Pork ribs have high nutritional value. Besides protein, fat and vitamins, it also contains a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly. Paigu decoction enters the spleen, stomach and kidney meridians; Tonifying kidney and nourishing blood, nourishing yin and moistening dryness; Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst.