Braised lotus root with inch bone

This piece of meat is called Cungu, which is a piece of meat from a pig's leg. There is only one piece on each leg.
I asked the butcher girl in the supermarket, and she said: It's small hoofs.
Many people were confused when they heard this. In fact, what his daughter said was quite reasonable.
No matter where the meat comes from, stewed it will taste quite delicious.
Lotus root has considerable medicinal effects. It is said that Emperor Xiaozong of the Southern Song Dynasty suffered from diarrhea and was cured by taking fresh fruit juice and hot wine. Li Shizhen called lotus root "Linggen" in "Compendium of Materia Medica". It tastes sweet, cold in nature and is non-toxic. It is regarded as a good product for removing blood stasis and promoting fluid production.
Those who should not eat raw can also stew chicken and ribs, which can both nourish and cure diseases. Especially lotus root starch, both rich in nutrition and easy to digest, is a good tonic for women and children, old and weak, often eaten after boiling water, long food can calm the nerves, appetizer, tonify marrow and blood, light body and prolong life.

Recipe Recommendations

Cungu 500 grams
lotus root 300 grams
ginger slices appropriate amount
onion appropriate amount
aniseed appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
pepper appropriate amount
salt appropriate amount
chicken essence appropriate amount
sugar appropriate amount
oyster sauce appropriate amount

salty and fresh
stewed
an hour
ordinary

Steps for Braised lotus root with inch bone

This piece of meat is called Cungu. It is a piece of meat on a pig's leg. There is only one piece on each leg.

Prepare ginger slices, spring onion segments, and aniseed ingredients.

Wash the small thighs, add cooking wine, soy sauce, pepper, salt, chicken essence, and sugar and marinate for 15 minutes.

Peel the lotus root.

Lotus roots are crispy.

Cut lotus root into pieces.

Heat the pan with oil, add in onion and ginger slices, and aniseed, and stir fry until fragrant, then add the small hoofs and fry until both sides are slightly yellow.

Add salt, soy sauce, and oyster sauce, stir-fry until the small hoofs are evenly colored, cook a little cooking wine and stir fry.

Add clear water and keep it under your feet. After the heat is brought to a boil, turn to low heat, cover and simmer for 40 minutes.

Then add the lotus root pieces, cook for 10 minutes, open the lid and collect the juice.