Chinese Food
Lijiang pork ribs pot
(75617 views)Nine years ago, when we first introduced spareribs into Beijing because of the light business in winter, we didn't expect that it would be popular in Beijing. Now, the words about the ribs on Baidu are exactly what we wrote at that time - the ribs hotpot is the third stack of Naxi famous dish triple water - an indispensable main dish in the warm stack. The ribs are selected from the ground pigs of Naxi farmers in the snow mountain plateau. They are pickled and dried. It's often served in a sand bowl. It's served with taro, yam, leek root, green bamboo shoot, lotus root and other auxiliary materials. It's Stewed gently. The soup is mellow, white, fresh, beautiful and tender. If you like spicy taste, you can also dip it in water. It's very enjoyable and has a lot of aftertaste. Naxi people proudly call it Lijiang first pot.
Cooking ingredients
Cooking Steps
Step1:Cut potatoes into strips, lotus root into thick slices, yam into hob pieces, celery into oblique sections, tomatoes into 4.5%.
Step2:Chop the 9-cm-long segment of spareribs and soak in cold water for 5 hours. Blanch and press in a pressure cooker for 25 minutes.
Step3:Put the leek stem on the bottom of the casserole and add the vegetables. Then put the ribs on it neatly.
Step4:Add the soup and simmer until it's boiling and serve.
Cooking tips:The ribs must be soaked for more than 5 hours after cutting. There are skills in making delicious dishes.
