Ribs
Lotus root
Dried chili peppers
Scallions
Ginger
Peppercorns
Spices
Coriander
Coronium leaves
Cardamom
Rosemary
Crystal sugar
Gonger
Ancestral angelica
Salt
Chicken essence
Wine
Soy sauce
Salty taste
Stewing process
One hour time consuming
Regular difficulty
Normal difficulty
Autumn tonic is not too late - Lotus Root Stewed Spare Ribs Step by step
1
Cut green onion into pieces, slice ginger, and prepare other seasonings.
2
Picture 2 is to buy ready-made sliced angelica slices, which can play a good role in tonifying and activating blood, and can be added to the stew.
3
Blanch the ribs to remove the blood foam.
4
Lotus root cut into wedge-shaped pieces.
5
Pour oil in a pot, add peppercorns and chili peppers and explode.
6
Pour the ribs into the stir-fry a few times.
7
Add the various spices and continue to stir-fry to get the flavor, and the rock sugar can all melt.
8
Pour in soy sauce and cooking wine and stir-fry to color.
9
Pour in the hot water not more than a knuckle of pork ribs to boil.
10
Pour the boiled ribs into the casserole dish.
11
Continue to simmer over the heat, leaving the lotus root out for now.
12
Simmer the ribs in the casserole on low heat for 10 minutes.
13
Open the lid and add lotus root and simmer for 20 minutes, then add salt and chicken essence.
14
Slowly simmer for about 1 hour, then pour the ribs from the casserole into the wok over high heat to collect the soup.
Tips
1, less chili pepper, flavor can be, do not have to be too spicy
2, can not add wine, add some white wine, stewed meat will also be very fragrant
3, casserole stewing things are very save water, so even if the ribs such as the not very love to cook the dish, do not have to put too much water
4, salt and chicken essence do not put the first, cook for a period of time and then put, so as not to meat is not easy to rotten
5, the last meat poured into the frying pan to collect the soup do not have to collect the soup dry, slightly thicker can
use of cookware: casserole, frying pan