Xiangnong spareribs and lotus root soup(xiang nong pai gu ou tang )

Xiangnong spareribs and lotus root soup

Introduction:

"I'm lazy. I stew a little too much at a time. According to my husband, this soup is my best. The soup is a little salty and sweet, the lotus root is a little powdery, and the ribs are fragrant. There is only a small bowl left in such a big pot. We are all scared by our big stomach. My husband accused me of cooking so skillfully. He was afraid that I would develop a big stomach

Production steps:

Step 1: blanch the spareribs in cold water, add proper amount of cooking wine to remove the fishiness (because I don't like the taste of cooking wine, so I put it when blanching). After blanching, drain the spareribs, and then wash the spareribs with clean water two or three times until the water is clear.

Step 2: I'll show you my seasoning. The reason why I put some pepper is that the taste of my family is strong, so you can put it according to your own taste.

Step 3: add proper amount of oil into the frying pan, add ginger, garlic, Chinese prickly ash and pepper, stir fry the spareribs, add salt, sugar, raw soy sauce and seasoning, stir fry for a while, then add proper amount of cold water (the amount of water depends on the amount of spareribs and lotus root), bring to a boil over high heat, then simmer slowly over low heat, add two drops of white vinegar and lemon juice to make the bones easy to stew.

Step 4: when stewing spareribs, you can prepare another raw material lotus root. It's better to choose the lotus root with mud on its surface, at least it hasn't been soaked in medicinal liquid.

Step 5: peel the lotus root and cut it into the shape you want. It is suggested not to be too big for fear that it will not taste good. It also saves volume and firepower.

Step 6: when I was too busy, I didn't take pictures. After a short bone stewing session, I poured the soup into the electric pressure cooker and stewed lotus root with bone soup first (because there was no casserole at home, the fire of pressure cooker was too fierce, I was afraid to stew the bone, and lotus root was difficult to stew, so I stewed lotus root first). The time was 30 minutes.

Step 7: after 30 minutes, add the spareribs into the electric pressure cooker and stew together for 45 minutes. In order to make the soup more rich, it is suggested to pull out the plug after the time, cool it for a while, and then stew for 10 minutes.

Step 8: at this time can be out of the pot bowl, according to their favorite sprinkle garlic or scallion, you can drink soup!

Materials required:

Spare ribs: 750g

Lotus root: 1kg

Zanthoxylum: 20

Cooking wine: a spoonful

A little old style

Salt: right amount

White granulated sugar: a little

White vinegar: 2 drops

Ginger: right amount

Garlic: right amount

Wolfberry: moderate

Red dates: moderate

Note: because it is not Cantonese cuisine, so the taste is not the kind of clear soup. It is suggested that if you like the strong taste, you must add Chinese prickly ash, so that the soup will be very fragrant!

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Xiang Nong Pai Gu Ou Tang