1. Soak the ribs and sticks in cold water for 1 hour, changing the water several times in between. Use running water for a few minutes to remove blood and impurities. Peel the lotus root and cut it into pieces. When cutting the lotus root, use a machete to get a complete block, otherwise the shape will be irregular. Give the ginger a shot, so that the ginger taste can better penetrate into the soup.
2. Heat the wok and drain the oil. When the oil is hot, add the ribs, sticks, and tablespoons of cooking wine. In the process of stir-frying, the fishy smell in the bones can be taken away by the evaporation of cooking wine and water vapor. Fry until the bones turn slightly yellow.
3. Add lotus root and ginger, and fry for 2 minutes. After the lotus root is fried, the first is more similar, and the second is more boiled.
4. Add enough water, at least after the lotus root and bones. Bring to a boil on high heat in the wok, because I want to let the soup fuse the part of the bone that was burnt and stuck to the bottom of the pan during the frying process. This process is called decaramelization in English. In Western cooking, decaramelization is very important. Fragrance is an extremely important part of the source of taste
5. Transfer to a saucepan and cook on high heat for about 5 minutes. Use an extremely fine colander to filter out the foam while burning to minimize the impurities in the soup. Then cover the pot and simmer for one and a half hours.
6. Taste whether the meat on the bones has been cooked to your liking, and if you want to make it softer, continue cooking. I cooked it in a cast iron pan for an hour and a half and it was just right, seasoned with salt and simmered for 5 minutes with a cover. If you like, you can sprinkle a little green onion in the soup bowl.
The lotus root becomes light purple when it is stewed. If it's good lotus root and fresh bones, the soup doesn't need to be sugared, but has its own sweetness. The wonderful color changes and magical taste bud surprises will surely make you fall in love with this soup.
If I am not a Cantonese, I have not been immersed in the knowledge of soup making since I was young. When I was young, my family made the most kelp rib soup, lotus root rib soup, cuttlefish broth, mushroom stewed chicken with fresh bamboo shoots, tonic chicken soup and clear stewed chicken soup. The number is small, so the memory is especially deep. In the days away from home, I will use cooking to miss the taste of home, and relieve hunger and homesickness at the same time.