Braised lotus root with spareribs(pai gu men ou )

Braised lotus root with spareribs

Introduction:

"Before I ate lotus root, I either stewed it or fried it. I didn't eat anything with heavy taste, especially when the ribs and lotus root were together, they basically stewed it. Today, I had a heavy taste of anise, pepper and Zanthoxylum. It was delicious. I couldn't help eating more rice at night... Sin, sin

Production steps:

Step 1: ingredients preparation: main ingredients: 300g spareribs, 1 cut lotus root ingredients: half onion, ginger, garlic, dried pepper, star anise, cinnamon right amount seasoning: 1 rock sugar, salt, soy sauce, soy sauce, oyster sauce right amount

Step 2: blanch the spareribs and rinse with clean water.

Step 3: peel the lotus root and cut into hob pieces, peel and slice the onion, wash the dried pepper and star anise, slice the ginger and garlic (forget to shoot).

Step 4: put the spareribs, onion and lotus root into the electric pressure cooker.

Step 5: add rock sugar, star anise, dried pepper, salt, soy sauce, soy sauce, oyster sauce, ginger and garlic.

Step 6: mix well.

Step 7: power on the electric pressure cooker for 20 minutes.

Step 8: the pressed ribs and lotus root are soft and rotten.

Materials required:

Ribs: 300g

Lotus root: 1 cut

Onion: half

Ginger: moderate

Garlic: right amount

Dry pepper: right amount

Star anise: 2

Cinnamon: 1 yuan

Rock sugar: 1

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Salt: right amount

Note: 1. You don't need to add water to make this dish. The water locking function of electric pressure cooker is very good. If you are afraid of drying, just put some vegetables with water. Onion and lotus root have water. I have a lot of water in the pot after cooking. 2. In this dish, the onion is completely seasoned. After cooking, the onion has basically melted in the lotus root and ribs.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Pai Gu Men Ou