Lotus root and pork chop soup is a famous Hubei soup with lotus root and pork chop as the main ingredients. It is not only mellow and fresh taste, but also has the effect of tonifying blood, nourishing yin and moistening dryness, improving the spleen and stomach and strengthening the body. Now this delicious and nutritional value of the lotus root rib soup specific cooking method to share with you.

A, the required ingredients : the main ingredients fresh pork ribs, Honghu lotus root; auxiliary ginger, scallions; seasoning: salt, pepper.

Second, cooking steps:

1, the ginger peeled and sliced; will be a large half of the scallion to the root of the scallion knots, and the other half of the scallion washed and cut into scallion flowers spare.

2, the ribs will be chopped into small pieces and then rinsed with water to spare.

3, will be peeled to remove the two ends of the lotus root after washing, with a knife to break the cut block after soaking it in salt water to prevent oxidation of the lotus root black.

4, boil a pot of water, the ribs section into the boiling water blanching, to be boiling water again after skimming the blood foam, repeated a few times until there is no blood froth, fish out the ribs and wash with water after the blood foam drained water standby.

5, take a casserole, put the washed and drained ribs, add boiling water did not exceed the ribs, add ginger, scallion knots, cover the pot with a lid and cook on high heat for 20-25 minutes, open the lid, to be thick soup color add lotus root pieces, adjust the fire into a small fire, and then and the ribs with the stew 40-45 minutes, add the appropriate amount of salt and mix well to turn off the fire, pick up the scallion knots sprinkled with green onion, bowl to taste.

Tips: Do not put salt in the soup before the color becomes thick, because the protein in the ribs in the salt coagulation, the lotus root rib soup will be difficult to achieve the effect of soup meat rotten.

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