Lotus Root Spine Soup

Name: Lotus Root Spine Soup
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 knots Lotus root; 1000g Pork Spine; 1 piece Cinnamon; 1 tablespoon salt; 1/2 piece ginger; 1/2 piece Green onions; 10 capsules pepper; Some water; 1/2 piece Chives

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

I took the baby to the supermarket and saw a bunch of old ladies crowded there. I didn’t know what they were doing. I was curious and walked over to have a look. As a result, they were all picking lotus roots there. I also joined in and selected a few sections. It’s time to eat lotus root In season, I went home and made lotus root spine soup, a very sweet and delicious autumn and winter soup. I have fallen in love with soup since I gave birth, and I will make some soup every day. Now my family has followed me in falling in love with soup. I always think that the old hot soup in Guangdong is the best, and I have to make the least soup. It takes more than two hours to complete, so the stewed soup is very delicious.

Ingredients

4 knots Lotus Root
1000g Pork Spine
1 piece Cinnamon
1 tablespoon Salt
1/2 piece Ginger
1/2 piece Green Onions
10 capsules Pepper
Some Water
1/2 piece Chives

Lotus Root Spine Soup

1. After peeling the lotus root, cut the hob block

2. Mince ginger, cut green onion into sections

3. Wash the pork spine, put it in a pot and boil the bleeding powder, remove and wash

4. Re-add the blanched pork spine into the saucepan, then put in the lotus root, put a proper amount of water to submerge the ingredients

5. Add 1 cinnamon, 10 peppercorns, minced ginger and green onions

6. After boiling, turn to low heat and simmer for 2 hours, add salt to taste

7. Put it in a bowl and add chives

Tips:
1. The quality requirements of lotus root: the lotus root body should be fat, crispy and tender, with a lot of moisture and sweet. At the same time, the lotus root body should be free from injury, rot, discoloration, no rust spots, no shrinkage, and constant joints;
2. An iron pot is not suitable for stewing lotus roots, otherwise the soup is easy to turn black. It is best to use a stew pot.