Spare ribs and lotus root soup(pai gu lian ou tang )

Spare ribs and lotus root soup

Introduction:

"Summer is coming. For me who like to drink soup, I always cook soup every few days. In this season, I can't cook too much soup, so lotus root soup appears more and more on my table."

Production steps:

Step 1: prepare the ingredients

Step 2: wash the spareribs and boil for a few minutes to remove the blood

Step 3: wait for the water to boil the ribs, and then rinse them with water

Step 4: add ginger and garlic to the washed spareribs

Step 5: add cooking wine to remove fishy smell, and add white vinegar to better dissolve calcium in bones

Step 6: cut off the lotus root while cooking the spareribs, submerge it with a little salt for a while, and then rinse it

Step 7: put the lotus root in the pressure cooker for 15 minutes (this step is not necessary. I mainly want to boil the spareribs and save time. Besides, the color of the spareribs will not be so black after they are cooked once. I can consider this step according to my own needs.)

Step 8: put the lotus root into the spareribs soup and cook for 1 hour, then add salt and refined salt to taste

Materials required:

400: spare ribs

Lotus root: 500

Ginger: moderate

Garlic: right amount

Cooking wine: moderate

White vinegar: right amount

Refined salt: right amount

Note: the lotus root soup to be enough powder to taste, buy partial red lotus root, cut the lotus root into pieces before boiling, put a little salt to submerge for a while, pour into the soup to boil and then rinse, in the purchase of lotus root to choose both ends of the lotus root are complete, so that the eyes of the lotus root will not be filled with sediment. The soup is more delicious when salt is added at last. If you want to be more fragrant, I recommend casserole to be more delicious.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: light

Chinese PinYin : Pai Gu Lian Ou Tang