Hubei, as a province of thousands of lakes, a water town, Zeguo and the hometown of lotus roots, is a famous food.

Materials:

Pork ribs 500g

Lotus root 500g

Onion section 4

4 slices of ginger

2 teaspoons of cooking wine (10ml)

2 teaspoons of salt (10g)

2 teaspoons of pepper (10g)

Appropriate amount of fresh coriander

monosodium glutamate

Garlic (usually not)

Practice:

Clean pork ribs with running water, remove excess grease and blood clots, and chop them into small pieces of about 6cm with a thick back kitchen knife.

Cut off the pedicels at both ends of the lotus root, cut it in half longitudinally, clean it, check whether there is residual sediment in the lotus root eyes, and then cut it into hob blocks with a length of about 6cm. Boil a pot of water, blanch the ribs in boiling water, skim the blood foam after the water boils again, skim it several times until no blood foam emerges, take out the ribs and drain.

Put the ribs in a soup pot, add the onion, ginger slices and cooking wine, pour 3/4 pot of warm water, cover the pot, bring to a boil with high fire, and cook for 15 minutes.

Open the pot cover, put in the lotus root block, cover the pot cover tightly, turn it to a low fire after boiling over high fire, keep it slightly boiling and stew for 1 hour.

Remove the onion and ginger slices after the flameout.

Add salt and pepper to the stewed lotus root ribs soup. Add fresh coriander to taste before preparing to eat. You can add chopped green onion

If there is too much sediment in lotus root eyes, it is difficult to clean it, and it is sad to stew it in soup. Therefore, when buying lotus root, you should choose the lotus root nodes at both ends to be complete, so that there will be no sediment in the lotus root eyes.

It is also a good soup to buy fresh pork spine (cavity bone) and stew lotus root.

Note that the salt should be put last, and it should be seasoned according to the taste. It is suggested that it should be light and not too salty.

Finally, let's talk about a very important tool: the pot, only the earthenware pot, which is unique to Hubei, can simmer such a fresh and delicious thick soup. The pot with local characteristics looks dark and has numerous small holes. When simmering soup, grease keeps coming out of the small holes, and the pot looks oily. The small holes can filter thick oil, so it can be simmered.

It's true that powdered lotus root tastes better.

Practical tips:

The lotus root in soup should be powdered enough to be delicious! Here's the trick:

1. Lotus root that is reddish first. There are two kinds of lotus roots, one is pink when the color is red, and the other is crisp when it is white;

2. Cut the lotus root into pieces before boiling, put less salt in it for a while, and then rinse it when pouring it into the soup.

With these two tips, you can make sure that the lotus root you cook is very pink.