Ingredients: pickles, lotus root ribs, coriander, leek, ginger, pepper, salt, chicken essence.

Recipe practice:

1. Prepare a pickle (also called dried radish) and wash it for later use; According to personal taste, if you don't like it too salty, wash it several times. )

2. Then, cut the pickled vegetables into thin slices by pressing the back of the hand with a knife;

3. 1 celery/shallot is washed and diced;

4. Peel and wash the lotus root and cut it into pieces;

5. "Flying water" is also called "boiling water", which is called "scalding" by Chaoshan folks, that is, the raw materials are put into a boiling water pot and slightly boiled. (1) makes vegetables bright and crisp; (2) removing blood stains and peculiar smell of livestock and poultry raw materials. (3) Shorten and adjust the cooking time of dishes. Blanching the washed ribs in boiled ginger water can better remove the smell of blood;

6. Put the cooked ribs in a casserole with boiling water, add ginger slices, boil them with high fire, and then simmer them for about 1.5 hours.

7. When the ribs are almost cooked, change the fire, add lotus root pieces, boil and simmer for about 20-30 minutes;

8. Add an appropriate amount of refined salt in the middle, stir evenly, and simmer for about 5 minutes;

9. Then pour in the cut preserved vegetables, stir fry evenly, and simmer for 2 minutes; Don't cook pickled vegetables for too long to avoid crispness and affect the taste. )

10. Pour celery/shallots and mix well;

1 1. Then add proper amount of chicken essence and pepper, mix well and turn off the heat;

12. A nutritious and healthy soup with crispy ribs, pleasant fragrance, smooth taste, clear but not light, fragrant but not greasy-preserved vegetable ribs soup is ready.