Method 1
1. Cut the lotus root into wedge-shaped pieces.
Stewed Pork Ribs with Lotus Root (18 photos)
2. Boil a pot of water and pour half of it into another pot. Add lotus root cubes to one of the pots and cook over medium heat.
3. Put fresh ribs in another pot, cook on high heat for 3 minutes, then pour out the oil and water, then put the white ribs into the pot with lotus roots, and add ginger slices, Scallions are white, cover and cook over high heat.
4. After about 10 minutes, open the lid of the pot, stir it slightly with a spoon, cut the small pepper into two sections, add an appropriate amount of pepper and fennel to the pot, add a small amount of salt, and then cover it again. Stew it over fire.
5. After 20 minutes, add an appropriate amount of chicken essence and salt to the boiling soup, mix it slightly, then cover and simmer on low heat for 10 minutes, then sprinkle some MSG, open the lid and simmer on low heat for about 2 minutes.
Method 2
1. Wash the ribs and cut them into inch-inch sections. Wash the lotus roots and scrape off the rough skin on the surface with a knife, then cut into pieces and set aside.
Stewed Pork Ribs with Lotus Root (16 photos)
2. Heat oil in the pot until it starts to smoke. Add green onions and ginger slices and stir-fry until fragrant. Then add in the pork ribs and stir-fry. Put on the pork ribs. After the meat changes color, add cooking wine and stir-fry until fragrant, set aside.
3. Take a soup pot, pour the fried pork ribs, fill with boiling water, then add lotus root pieces and red dates, bring to a boil over high heat, then simmer over low heat for 1 hour, add salt and pepper Season to taste and that’s it.
Notes
1. Don’t buy lotus roots that are too white on the surface, buy natural white ones.
2. Be sure to add boiling water to the fried pork ribs, so as not to cause the meat to shrink due to coldness, which will not only affect the taste, but also reduce the flavor of the final soup.
3. Be sure not to add seasonings with strong flavors and colors such as star anise and cinnamon, otherwise not only will the color of the soup be dull, but the magical aroma produced by the combination of bones and lotus roots will also be masked.