Stewed beef cartilage with lotus root(lian ou dun niu ruan gu )

Stewed beef cartilage with lotus root

Introduction:

"My son is a beef controller. He likes to eat anything from cattle. I sometimes buy some cow cartilage. No matter how I do it, he eats it happily. No matter it's the Spring Festival or at ordinary times, what my son likes to eat is naturally what my mother likes to do. Ha ha. When I bought beef cartilage, I like to buy the bone of this part. Compared with beef ribs, it tastes better. The cartilage is crispy and the meat is very fragrant. Stewed with lotus root, even the soup is delicious. This dish is especially suitable for Chinese New Year. Lotus root and beef are not only a perfect match, but also have a good taste. Most people like it with meat and vegetables. "

Production steps:

Step 1: buy cow cartilage, one by one. It's the part with crispy bones on the edge of the steak bone

Step 2: after washing, cut into small pieces, 2 cold water into the pot, blanch to remove the blood foam

Step 3: blanch and remove.

Step 4: prepare the cooking materials: ginger, pepper, clover, star anise, cinnamon, fennel, pepper,

Step 5: cut the lotus root into inches.

Step 6: put boiling water in the pot, put in the beef cartilage, cook the meat and put it in the seasoning box

Step 7: put the cut lotus root in,

Step 8: add pepper and salt

Step 9: pressurize the pressure cooker and stew for 13 minutes.

Materials required:

Bovine cartilage: 900g

Lotus root: 500g

Meat dressing: 1 portion

Salt: right amount

Pepper: right amount

Note: lotus root and cartilage stewed together, stewed lotus root is soft rotten soft taste, if you like crispy, then wait until the meat bone stewed, and then put into the stew for 5 minutes.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Lian Ou Dun Niu Ruan Gu