Home style lotus root and spare ribs soup(jia chang lian ou pai gu tang )

Home style lotus root and spare ribs soup

Introduction:

"People in Hubei like to drink soup, and most people prefer to make stewed soup with ribs. My family may be an exception. My son doesn't like the stew of spareribs. He thinks that after the stew of spareribs, it's very firewood and tastes bad. Basically, he never buys the stew of spareribs at home. There's no way, my husband said. It seems that my son is the center of my cooking. Most of my cooking is done with bones. A few days ago, when pigeon lovers came to visit, my husband went to buy five Jin spareribs and lotus root for stewing soup

Production steps:

Step 1: prepare the spareribs, rinse the blood and drain the water.

Step 2: prepare the lotus root.

Step 3: peel lotus root, wash and cut into hob pieces; slice ginger and set aside.

Step 4: add salt to lotus root, stir well, marinate for half an hour.

Step 5: heat the oil in the pan and saute the ginger slices.

Step 6: stir fry the ribs.

Step 7: stir fry until there is no blood.

Step 8: add some cold water and bring to a boil.

Step 9: move it into the pressure cooker (lazy, don't want to cook slowly, pressure cooker is convenient and fast).

Step 10: after boiling, add lotus root; cover and press for 30 minutes.

Step 11: stew the lotus root and spareribs soup, add salt and pepper, adjust the taste and eat.

Materials required:

Pig direct: 2500 g

Lotus root: 1500g

Ginger: moderate

Cooking oil: 2 teaspoons

Salt: right amount

Black pepper: right amount

Note: 1, ribs can be bought when someone cut, water immersion for a while, rinse blood. 2. After the lotus root is cut, marinate it with salt for half an hour, and then put it into the soup to stew. It's easy to be well cooked and delicious.

Production difficulty: ordinary

Process: simmer

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Lian Ou Pai Gu Tang