猪尾莲藕花生Braised Pig’s Tail with Lotus Roots and Peanuts

  • Prep Time
    15 Mins
  • Cook Time
    2 Hour 30 Mins
  • Type
  • View
    488

Ingredients

材料A

Ingredients A

材料B

Ingredients B

腌料

Marinade

    Directions

    一道补血养颜的靓汤。莲藕的粉甜、花生的香糯、猪尾的柔滑。喝一碗便营养满分!

    Step 1

    用腌料腌猪尾巴和鸡肉至少30分钟。Marinate pig’s tail and chicken for at least 30 minutes.

    Step 2

    起锅热麻油,把当归、党参及鱿鱼干炒至香。Heat sesame oil and sauté tong kwai, tong sum and cuttlefish until fragrant.

    Step 3

    加入腌肉和剩余的材料B煮至沸。Add marinade ingredients and remaining ingredients B, stir well to mix, bring to a boil.

    Step 4

    转小火,焖煮1½小时至肉软。Reduce the heat and braise for 1½ hours or until meat is tender.

    Step 5

    加入焖花生罐头,再煮滚即可。Add Braised Peanuts and cook to a quick boil.

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