Chinese Food
Lijiang pork ribs pot
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The pork ribs hotpot is the third fold of Naxi famous dish triple water - an indispensable main dish in the warm fold. The main ingredient is selected from the ground hog of Naxi nationality farmhouse which is raised in the snow mountain plateau. It is 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 vegetable
Step2:Put into the pot with all the ingredients of sparerib
Step3:Add 1000ml pure water to the thick soup of spareribs and pour it into the po
Step4:The fire is burnin
Step5:Transfer to medium heat and simmer for 10 minutes before servin
Step6:Dip in the material and dilute it with the original soup. Dip in it for eatin
Cooking tips:It's better to eat while cooking in a casserole or stainless steel pot. At the same time, pay attention to the lotus root as early as possible. It's easy to blacken after cooking and delicious.
