Shuanglian Braised Pork Ribs
Overview
In the past, the food at home was relatively simple. Every time I bought lotus roots, my parents would use them to make a big pot of Laohuo soup. Later, I learned to cook by myself, and then I realized that there are so many ways to eat lotus root haha. Eating lotus root in moderation can nourish yin, clear away heat, moisten dryness and quench thirst, clear the heart and calm the mind. Lotus seeds have the effect of nourishing heart qi, kidney and lung qi. Adding hawthorn slices not only removes the fishy smell, but also makes the meat softer and more tender, and enhances the flavor, making this braised pork ribs very appetizing and not greasy at all. The tomato sauce used here is not tomato sauce. Tomato sauce is more sour and has a strong tomato flavor, which is suitable for heat processing.
Tags
Ingredients
Steps
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Prepare materials
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Soak lotus seeds in advance and remove the core. You can buy fresh lotus seeds at your convenience
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Cut the ribs into sections, soak them in water for 20 minutes, then rinse the ribs several times and drain
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Peel off the skin of the lotus root, cut into sections and smash
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Cut green onions diagonally into sections and slice garlic
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Pour a little more oil into the pot than usual for cooking, add the pork ribs and stir-fry over medium heat until the meat shrinks and the bones on both sides are slightly exposed
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Then put the lotus root pieces and lotus seeds into the pot, stir-fry twice, then add the tomato paste and stir-fry evenly
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Add the onion, ginger, garlic, light soy sauce, dark soy sauce, and sugar and stir well, then add the other ingredients. Add the hawthorn slices, cover the lid, and simmer over low heat for about 40 minutes
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It’s best not to stew it too dry, leaving some juice will taste better~
