Stewed bone with lotus root(lian ou men cun gu )

Stewed bone with lotus root

Introduction:

"This piece of meat is called Cun Gu. It's a piece of meat on a pig's leg. There's only one piece on each leg. I asked the girl who was selling meat in the supermarket. She said, "it's hoof bladder.". Many people are confused. In fact, there is some truth in what the girl said. No matter which part of the meat it comes from, it tastes delicious after stewing. Lotus root has considerable medicinal effect. It is said that Xiaozong of the Southern Song Dynasty suffered from dysentery, which was cured by taking fresh juice and hot wine. Li Shizhen called lotus root "Linggen" in compendium of Materia Medica. It is sweet in taste, cold in nature and non-toxic. It is regarded as a good product for removing blood stasis and promoting fluid production. People who are not suitable for eating raw can also stew chicken and ribs, which can nourish and cure diseases. Lotus root powder, in particular, is nutritious and easy to digest. It is a good tonic for women, children, the old and the weak. It is often washed with boiling water and eaten after a long time. It can calm the nerves, stimulate the appetite, nourish the marrow and blood, lighten the body and prolong the life. "

Production steps:

Step 1: this piece of meat is called Cun Gu. It's a piece of meat on a pig's leg. There is only one piece on each leg.

Step 2: prepare ginger slices, scallions and seasonings.

Step 3: wash the small hooves and put them into cooking wine, soy sauce, pepper, salt, chicken essence and sugar to marinate for 15 minutes.

Step 4: peel the lotus root.

Step 5: crisp lotus root.

Step 6: cut lotus root into pieces.

Step 7: add oil in a hot pan, add onion and ginger slices, stir fry until fragrant, and then fry until both sides are slightly yellow.

Step 8: add salt, soy sauce, oyster sauce, stir fry until the color is uniform, cook a little cooking wine, stir fry.

Step 9: add water, not too small hooves on the line. Bring to a boil over high heat, turn to low heat, cover and simmer for 40 minutes.

Step 10: then add the lotus root, cook for 10 minutes, open the cover and collect the juice.

Materials required:

Inch bone: 500g

Lotus root: 300g

Ginger slices: right amount

Scallion: right amount

Large material: moderate amount

Cooking wine: moderate

Soy sauce: moderate

Pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Appropriate amount: sugar

Oyster sauce: right amount

Note: lotus root must be crisp and then cut, so that the stewed taste is delicious.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Lian Ou Men Cun Gu