Braised pork ribs with lotus root and water chestnut
By LisaBraun
My son likes to braise, such as ribs and shrimp. If you ask him, he will specify that he wants to braise. But this kid doesn't touch a little bit of fat, so he only eats pork ribs, tenderloin, large ribs, etc., and only lean meat. It's too monotonous to cook too much lean meat just by braising, so I added some vegetables to enrich it. The vegetables inside absorb the pork ribs juice and are very delicious.
Recipe Recommendations
- lotus root appropriate amount
- horseshoe appropriate amount
- ribs appropriate amount
- ginger appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- octagonal appropriate amount
- MSG appropriate amount
- vinegar appropriate amount
- salty and sweet
- burn
- three-quarters of an hour
- ordinary
Steps for Braised pork ribs with lotus root and water chestnut
1
Cook the ribs in boiling water with cooking wine for 2-3 minutes, remove and wash them, peel the lotus root for later use.
2
Put the ribs in a pressure cooker, add water to cover the ribs, add three slices of ginger to cover the lid, cook for another 5 minutes.
3
Cut the lotus root into small pieces, peel the water chestnut and set aside.
4
Remove and drain the pork ribs pressed in the pressure cooker. Don't dump the bone soup. Set aside.
5
Put oil in a frying pan. After the oil is heated, add appropriate amount of rock sugar, stir-fry until the rock sugar melts and bubbles. When it turns brown, stir-fry well. (I didn't take photos here for fear of over-speculation.)
6
Quickly add the ribs and stir fry.
7
Stir fry until sugar color evenly and wrap them on the ribs, add appropriate amount of salt, soy sauce, cooking wine, an star anise, and a few drops of vinegar. (I liked the color darker, so I added a little soy sauce later)
8
Pour in the pork ribs soup.
9
Make the soup a little more than the ribs (if it is not enough, add more water-) and cook for about 15 minutes.
10
Add lotus root segments and cook for 7-8 minutes.
11
Add water chestnut and continue cooking.
12
When boiling until the soup becomes thinner, dry the soup over high heat, add a few drops of vinegar and a small amount of MSG and take it out of the pan.