猪尾莲藕花生Braised Pig’s Tail with Lotus Roots and Peanuts
- 2022-05-21
- Difficulty: Easy
- Prep Time15 Mins
- Cook Time2 Hour 30 Mins
- Type
- View488
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!
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.
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.
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.
转小火,焖煮1½小时至肉软。Reduce the heat and braise for 1½ hours or until meat is tender.
加入焖花生罐头,再煮滚即可。Add Braised Peanuts and cook to a quick boil.
猪尾莲藕花生Braised Pig’s Tail with Lotus Roots and Peanuts
Ingredients
材料A
Ingredients A
材料B
Ingredients B
腌料
Marinade
Follow The 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!
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.
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.
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.
转小火,焖煮1½小时至肉软。Reduce the heat and braise for 1½ hours or until meat is tender.
加入焖花生罐头,再煮滚即可。Add Braised Peanuts and cook to a quick boil.