Corn lotus root and spare ribs soup(yu mi lian ou pai gu tang yan re ji de fu yin )

Corn lotus root and spare ribs soup

Introduction:

"This soup has always been my favorite, but almost all of it is drunk outside. My parents' taste at home is very traditional Sichuan flavor, so they can't accept the kind of sweet soup, but they are really greedy, so they stewed this soup. The fresh sweetness of corn lingers on the ribs, the fragrance of lotus root bursts into the nose, and the sweetness of the soup head comes to us

Production steps:

Step 1: Ingredients: pork spareribs (I've blanched and scalded, so I must blanch and filter the blood water) fruit corn lotus root shallot ginger

Step 2: cut lotus root and corn

Step 3: put the blanched spareribs into the pot, put the shallot and ginger together, add a few prickly ash to remove the fishiness, then boil them in high heat and simmer them in low heat for 40 minutes. During the process, the floating foam must be skimmed away

Step 4: after 40 minutes, add lotus root and fruit corn, simmer for 2 hours, so that the ribs are soft and rotten, lotus root powder powder, and the soup is delicious

Step 5: before boiling, add appropriate amount of salt, because this soup is already very delicious, you don't need to add chicken essence, you can add salt to make it fresh.

Materials required:

Pork ribs: right amount

Lotus root: right amount

Corn: moderate

Shallot: moderate

Ginger: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Corn soup is not suitable for sweet corn, corn soup is not suitable for a long time. 2. The spareribs must be blanched. The soup needs to be light and sweet, and the foam needs to be filtered

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yu Mi Lian Ou Pai Gu Tang Yan Re Ji De Fu Yin