Stewed lotus root with pork ribs is a dish mainly made from lotus root and pork ribs. In fact, it is often seen on the dining table. However, it is also necessary to understand the correct steps and techniques for making these delicious foods to ensure that the taste is more pure and nutritious.

One, stewed lotus root with pork ribs

A very home-style dish with the most native characteristics. Guangdong people love to use Hoisin sauce, and it is often used to enhance the flavor of many dishes. This dish was made after consulting my mother, and the secret is in this seasoning. The dishes cooked with it are very flavorful. I特意 add more soup to soak rice, which is absolutely delicious. The stewed ribs are very tender and soft, the lotus root is fresh and tender without any residue, the sauce is rich and thick, and this is a very delicious and simple stewed dish.

Two, specific method:

Ingredients: 600 grams of lotus root, 500 grams of ribs, 100 grams of peanuts

Supplementary ingredients: 25 grams of chopped celery, 15 grams of red bell peppers, 15 grams of ginger and garlic, 15 grams of green scallions

Seasonings: oil to taste, salt to taste, 1 tablespoon of sugar, 1 teaspoon of soy sauce, 1 tablespoon of brown sauce, 1 tablespoon of Hoisin sauce, 1 tablespoon of peanut butter, 1 tablespoon of seafood sauce

Three, method:

Prepare the ingredients, cut the ribs into pieces, soak the peanuts in advance until they are fully expanded, and peel and wash the lotus root.

Cut the lotus root into sections, and prepare the other ingredients in advance.

Wash the ribs, marinate with an adequate amount of soy sauce, salt, sugar, and Hoisin sauce for 30 minutes.

Heat the pot, add oil, and fry the ribs until both sides are golden brown.

Then add the minced ginger and garlic to the pot and stir-fry until fragrant.

Add the lotus root strips to the stir-fry.

Then add a moderate amount of salt, soy sauce, brown sauce, and continue to stir-fry.

After stir-frying the lotus root until it is evenly colored, add an adequate amount of boiling water, then add the seafood sauce and peanut butter.

Finally, add the peanuts, bring to a boil over high heat, and then simmer in the pressure cooker for 30 minutes (this saves time, by the way. If you don’t have a pressure cooker at home, you can also cook it directly in a wok, but it might take a bit longer).

After the pressure cooker simmers for 30 minutes, pour it back into the wok, turn on the high heat, and at this point, the soup has also reduced significantly. Add the chopped celery, red bell peppers, and green scallions to the pot, stir-fry until well combined, and then it’s ready to serve.