Pickled pork ribs with lotus root(lian ou pai gu yan du xian )

Pickled pork ribs with lotus root

Introduction:

"Pickling is the traditional cooking method in our area, that is, stewing hoof bladder, stewing ribs, stewing meat, putting a few pieces of bacon to stew together, the stewed soup is absolutely first-class and delicious! Lotus root and spare ribs soup, add some carrots, put a few pieces of bacon, the taste is special! This soup can nourish the heart and spleen, nourish the face and activate the blood circulation, and has the effect of relieving thirst and diuresis. For women, often drinking this soup can also moisten the skin. "

Production steps:

Step 1: wash and blanch the spareribs.

Step 2: peel and wash lotus root, wash carrot and bacon and slice.

Step 3: cut lotus root into thick slices and immerse in water for use.

Step 4: put some water into the skillet and put down the ribs.

Step 5: add the bacon.

Step 6: add onion and ginger slices.

Step 7: add some vinegar.

Step 8: bring to a boil and simmer for 60 minutes.

Step 9: add lotus root.

Step 10: add carrots and wine, bring to a boil over high heat, and simmer over low heat until lotus root is cooked.

Step 11: season with salt.

Step 12: sprinkle some scallion.

Materials required:

Ribs: 500g

Lotus root: 200g

Carrot: 50g

Bacon: 70g

Salt: right amount

Cooking wine: moderate

Vinegar: right amount

Ginger: right amount

Scallion: right amount

Note: 1. Add enough water at a time. 2. Add salt according to the situation. 3. This soup is fresh enough, without chicken essence. 4. If you can put some vinegar, it can dissolve the phosphorus, iron and other minerals in the bone, which is fully utilized and has higher nutritional value. In addition, vinegar can also prevent the destruction of vitamins in food

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lian Ou Pai Gu Yan Du Xian