Braised corn with cavity bone
Overview
When this dish was simmering, the whole room was filled with the aroma of meat. I wasn't very hungry at first, but after smelling the aroma for a while, my stomach started to growl. My husband said that the process of waiting for the food to be served was definitely a torture. The meat in this dish is fragrant and tender. You don't have to exert any effort. The meat will be sucked into your mouth with a gentle puff. During the stewing process, the corn fully absorbs the broth, and when you take a bite, it is sweet and meaty, which is really satisfying and satisfying.
Tags
Ingredients
Steps
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Prepare ingredients. Two kilograms of cavity bone, soaked in water beforehand to facilitate cleaning. Two sweet corns, a section of green onions, a piece of ginger, dried chilies, aniseed, and bay leaves.
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Pour water into the pot and add cold water to the pot. Put the bone into the pot and blanch it.
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Cut corn into chunks. Cut green onion into sections and slice ginger.
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Pour appropriate amount of oil into the pot. When the oil is hot, add the ginger slices. After sautéing until fragrant, add the blanched bone bones and stir-fry.
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After stir-frying for a minute or two, pour in the soy sauce and continue to stir in the sugar. Next, add onions, dried chili peppers, aniseed, and bay leaves and continue to stir-fry until fragrant, then add salt. Finally, pour a small bowl of hot water to boil and turn off the heat.
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Pour the cavities and soup into the pressure cooker. Then add the corn to the pot.
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Cover the pressure cooker and select the "Pork Ribs" button to leave all the work to the pressure cooker.
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Serve it out and get started.
