It's not too late to take tonic in autumn(qiu ji jin bu wei shi bu wan lian ou dun pai gu )

It's not too late to take tonic in autumn

Introduction:

"In reality, stewing spareribs with lotus root is really a dish that needs to be stewed slowly over low heat. I will never be stingy of my own time when making these classic stews. I won't think the steps are troublesome, how to eat and how to come. In order to make the meat more soft and rotten, I need to pound the casserole and iron pot tightly. As long as I can make good food, it is reasonable and time-consuming."

Production steps:

Step 1: cut scallion into sections, slice ginger, and prepare other seasonings.

Step 2: Figure 2 is to buy ready-made pieces of good angelica, can play a very good role in invigorating blood circulation, can be added in the stew.

Step 3: blanch the ribs and remove the blood foam.

Step 4: cut lotus root into wedges.

Step 5: pour oil into the pan, add pepper and pepper, and saute until fragrant.

Step 6: stir fry the spareribs.

Step 7: add a variety of spices, continue to stir fry the flavor, rock sugar can be opened.

Step 8: pour in the soy sauce and cooking wine and stir fry until colored.

Step 9: pour in hot water and bring to a boil.

Step 10: pour the boiled ribs into the casserole.

Step 11: continue to simmer on the fire, do not put lotus root.

Step 12: stew the ribs in a casserole over low heat for 10 minutes.

Step 13: open the lid, add lotus root, stew for 20 minutes, add salt and chicken essence.

Step 14: simmer over low heat for about 1 hour, then pour the spareribs from the casserole into the frying pan, and collect the soup over high heat.

Materials required:

Spare ribs: moderate amount

Proper amount: lotus root

Dry pepper: right amount

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Nutmeg: right amount

Rock sugar: right amount

Angelica: right amount

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Old style: moderate

Caution: 1, pepper can be put in small quantities, and it can be seasoned. It is not too spicy. 2, and no wine is added. Some Baijiu will be added. The stewed meat will be very fragrant. 3, the stew will be very economical. So even if the chops are not so ripe, they should not let off too much water. 4, salt and chicken essence should not be put first. After cooking for a while, they will be put again, so that the meat is not easy to rot and 5. Don't dry the soup, just a little thicker

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qiu Ji Jin Bu Wei Shi Bu Wan Lian Ou Dun Pai Gu