First, the required ingredients: fresh ribs, Honghu lotus root; Accessories: ginger and leek; Seasoning: salt and pepper.
Second, cooking steps:
1. Peel and slice ginger; Remove more than half of the roots from shallots, wash and beat them into onion knots, and wash the other half and cut them into chopped green onions for later use.
2. Chop the ribs into small pieces and rinse them with clear water for later use.
3. Peel the lotus root, remove the pedicels at both ends, wash it, break it with a knife, cut it into pieces, and soak it in salt water to prevent the lotus root from oxidation and blackening.
4. Boil a pot of water, blanch the ribs in boiling water, boil the boiling water again, skim off the blood foam, and repeat it several times until no blood foam emerges. Take out the ribs and wash the blood foam with clear water, then drain the water for later use.
5. Take a casserole, put the washed and drained ribs in it, add boiled water to the ribs, add ginger slices and chopped green onion knots, cover the pot and cook for 20-25 minutes, then open the lid. When the soup thickens, add lotus root pieces, turn to low heat, stew with ribs for 40-45 minutes, add appropriate amount of salt and mix well, then turn off the heat, scoop up chopped green onion and sprinkle with chopped green onion, and put it in a bowl for seasoning.
Tip: Don't add salt before the soup thickens, because after the protein in the ribs is solidified with salt, it is difficult for this lotus root ribs soup to achieve the effect of thick soup and rotten meat.
I'm a chef with a canteen. I devote myself to studying gourmet dishes, sharing home cooking recipes and visiting local gourmet shops regularly. Welcome attention.