Lotus root and pork ribs soup
By VinceAbshire
Speaking of making soup, everyone agrees that Cantonese people are the best in making soup. Tuotuo Mom also likes Cantonese making soup very much. It is diverse in styles and has a variety of varieties. Everything is flying in the sky, climbing on the ground, swimming in the water. Put it into the soup, coupled with various medicinal materials with health effects, is indeed a good way to recuperate and nourish it. But after drinking countless kinds of soups, what Tuotuo Mom remembers most is our Hubei lotus root ribs soup. It is not too fancy. It is just a simple large piece of meat bones and lotus root. It does not need to add any expensive tonics. Cook slowly over low heat, and finally dissolve into a bowl of fresh soup with thick to pure flavor. It is original, natural and nutritious. After drinking it, it will have endless aftertaste.
Recipe Recommendations
Steps for Lotus root and pork ribs soup
1
Chop the ribs into long sections, wash them, drain, and slice the ginger for later use.
2
Pour a little more oil into a wok and heat it to 80% heat.
3
Add ginger and pork ribs and stir fry until the water is dry, add a small amount of cooking wine, and continue to stir fry until fragrant.
4
Transfer to the pressure cooker, add more than half of the pot of water, without adding salt, and simmer on low heat for 20 minutes (Note: The authentic traditional method is to use a casserole hanging to simmer on slow fire for 4-6 hours. I can't afford that time. It's faster to use a pressure cooker. Friends who have time can make an earthen coal stove at home and cook it in a casserole for most of the day. That way, the soup will be more fragrant and stronger).
5
When pressing the ribs, you can wash the lotus roots, peel them, and cut them into large pieces with a hob.
6
After pressing the ribs for 20 minutes, let off steam and open the lid, add lotus root, add salt, cover the lid, cook on high heat, change to low heat and simmer for another 15 minutes; add chicken essence and pepper powder in the pan, pour into the soup bowl, and sprinkle with chopped green onion. This soup is thick, sweet, and full of original flavor.