Lotus Root Pork Ribs Soup

Lotus Root Pork Ribs Soup

1. Cut the pork ribs into small pieces, peel the lotus root and cut into pieces with a hob, and cut the ginger into large slices.

2. Put the chopped pork chops under boiling water, boil them to remove the foam and remove them.

3. Add enough water to the casserole (add boiled water if you need to add water in the middle), add the blanched pork chops and ginger slices to a boil over high heat and then change to a low heat to simmer.

4. Add the chopped lotus root in half an hour and continue to simmer for half an hour.

5. After the lotus root is ripe and rotten, add refined salt, and simmer slightly for a good taste.
Sprinkle chopped green onion or coriander at the end. If you like pepper, sprinkle pepper as appropriate.

Tips:

1. The quality requirements of lotus roots: the lotus roots are thick and tender, the meat is crispy and tender, the water is rich and sweet, and the fragrance is better. At the same time, the lotus root body should be free from injury, no rot, no discoloration, no rust spots, no shrinkage, and constant joints; the lotus root body should be protected by a thin layer of mud.



2. Distinguish between safflower and white flower: Generally speaking, safflower has a brownish-yellow outer skin, short and thick in shape, and tastes bitter when eaten raw; white flower has a smooth outer skin, silvery white, and a long and thin body. Raw lotus root tastes sweet. Usually stewed ribs and lotus root soup use safflower lotus root, and stir-fried lotus root slices use white lotus root.

In addition, there is also a common-quality twisted lotus root, which has a rough appearance, is pink, and contains more starch.