Spareribs with spiced lotus root(wu xiang lian ou pai gu )

Spareribs with spiced lotus root

Introduction:

"Today, I didn't go out to play on Tomb Sweeping Day. I saw that there were lotus root and spareribs at home, so I wanted to make a spiced lotus root sparerib for appetizers..."

Production steps:

Step 1: put the small Pai into the pot with cold water to boil the blood, boil it for 2 minutes, then remove the floating particles from the surface with cold water

Step 2: slice ginger, star anise, fragrant leaves, cinnamon and dried prickly ash.

Step 3: cut lotus root into cubes, put cold water into the pot and boil it. After boiling, take out the pot and boil it. Take out the water one minute and set it aside.

Step 4: stir fry the prepared spices and ginger slices with oil.

Step 5: pour the ribs into the fragrant spices and stir fry for 3 minutes.

Step 6: add the prepared lotus root dice, stir fry, pour in half pot of water, add the right amount of soy sauce. There's a veteran at home, you can use it. Bring to a boil.

Step 7: simmer until the water is dry, add a small amount of sugar and stir fry quickly.

Step 8: stir fry until the juice is completely collected, then take it out and put it on a plate.

Materials required:

Xiaopai: 250g

Lotus root: 1

Star anise: 2

Fragrant leaf: 1

Cinnamon: moderate

Ginger slices: right amount

Soy sauce: moderate

Dried prickly ash: appropriate amount

Note: lotus root should be boiled in cold water, which is more refreshing. The spareribs are firmer after being dehydrated.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: spiced

Chinese PinYin : Wu Xiang Lian Ou Pai Gu