Braised Pork Rib and Lotus Root Soup

Name: Braised Pork Rib and Lotus Root Soup
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Ingredients: 2000 g pork ribs (washed, patted dry, cut into 5 cm pieces); 1000 g old lotus root (peeled, washed, cut into rolling chunks); 5 g scallion knot; 15 g ginger piece; 75 g fine salt; 5 g MSG; 5 g Shaoxing wine; 50 g rendered pork fat; 5 g chopped scallion

A traditional Hubei-style soup of pork ribs simmered with mature lotus root. The broth is rich and aromatic, the ribs tender, and the lotus root soft and starchy.

3 hours

Easy

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Ingredients

pork ribs (washed, patted dry, cut into 5 cm pieces) 2000 g

old lotus root (peeled, washed, cut into rolling chunks) 1000 g

scallion knot 5 g

ginger piece 15 g

fine salt 75 g

MSG 5 g

Shaoxing wine 5 g

rendered pork fat 50 g

chopped scallion 5 g

Instructions

Step 1

Wash the pork ribs in clean water, pat them dry, and chop into 5 cm pieces. Peel and wash the lotus root, then cut into rolling chunks with a knife.

Step 2

Place a wok over high heat, add the rendered pork fat, and heat it up. Add the ribs and dry-fry for 10 minutes. Once the moisture in the ribs has evaporated and they turn grayish-white, add the Shaoxing wine, scallion knot, and ginger, stir-fry briefly, then transfer everything to a clay pot. Pour in 4500 g of water all at once and simmer over medium heat for 1 hour.

Step 3

Add the lotus root and continue to simmer over low heat for 1 hour. Add the MSG and salt, move the pot to medium heat, and continue simmering for another 30 minutes. Transfer to a soup bowl, sprinkle with chopped scallions and white pepper, and serve.