Lingzhu lotus root and pork ribs can be cooked together

Pork ribs and lotus root soup

Recipe introduction The stewed lotus root should be soft and palatable, with enough "noodles" to be delicious. One bite can pull out long filaments, which are really connected. The ribs are also tender but not out of shape. If you stew them for a long enough time, the bones will become crispy. When you slurp them with your mouth, the aroma will reach your throat.

Ingredients

500g pork ribs, 500g lotus root, 4 green onions, 4 large slices of ginger, 2 teaspoons cooking wine (10ml), 2 teaspoons salt (10g), 2 pepper teaspoon (10g), appropriate amount of fresh coriander

Method

1. Wash the pork ribs with running water, remove excess grease and blood clots, and chop into about 6cm pieces with a thick-backed kitchen knife small paragraph.

2. Cut off the pedicles at both ends of the lotus root, split it in half lengthwise, clean it, check whether there is any residual sediment in the eye of the lotus root, and then cut it into hob pieces with a long side of about 6cm.

3. Boil a pot of water, blanch the ribs in the boiling water, skim off the blood foam after the water boils again, repeat skimming several times until no blood foam emerges, take out the ribs and drain. .

4. Put the ribs into the soup pot, add the green onions, ginger slices and cooking wine, pour 3/4 of the pot of warm water, cover the pot, bring to a boil over high heat, and cook for 15 minutes.

5. Open the lid of the pot, add the lotus root pieces, cover the pot tightly, bring to a boil over high heat, then reduce to low heat, maintain a slight boil and simmer for 1 hour.

6. Turn off the heat and remove the green onions and ginger slices.

7. Add salt and pepper to the stewed lotus root and pork ribs soup. Season with fresh coriander just before serving.