Lotus Root Pork Ribs Soup Recipe by SALG
Lotus root pork ribs soup Cooking Instructions 1.5 hours 1 If using frozen, properly thaw it first. Then rinse with water, drain and leave aside. 2 Cut away the end parts of each lotus root. Peel or scrap the skin. Rinse a few times with clean water to remove the muddy odor. 3 Cut the lotus root into small size or slices. Be careful when cutting as it is very tough! 4 Prepare about 80g raw peanuts. Soak in hot water for about 5 minutes to remove the raw odor. Rinse, drain and leave aside. 5 Prepare one bulb of garlic. Just cut away the root. Don't peel or smash. Leave aside. 6 Prepare 9 slices of ginger. 7 Prepare about 10g of red date (slice). Adjust slightly more if you want extra sweetness. 8 Rinse dried goji berries once with water. Drain and leave aside. 9 Prepare a pot of 1200ml water enough to cover the pork ribs. Add the thawed pork ribs, 6 slices of ginger and 2 tablespoons of cooking wine. Turn on high heat. Cover until it starts to boil vigorously. 10 Once you see the scum floating, remove the pork ribs and leave aside. 11 Prepare a pot of 1500ml hot water (enough to cover lotus root during boiling). Add the parboiled pork ribs, lotus root, peanut, red date, garlic, 3 slices of ginger and 1 tablespoon of cooking wine. Cover and slow boil using low-medium heat for 1 hour. (As lotus root absorbs water during boiling, you may need to replenish the pot with hot water.) 12 After 1 hour of slow boil, turn off the heat, add the goji berries and 1.5 teaspoons of salt. Mix evenly. Simmer for a while with the residual heat before serving. 13 Ready to serve with cooked rice. You can make a dipping sauce for the pork ribs (2 tablespoons of dark soya sauce with 1 sliced red chilli). 1 If using frozen, properly thaw it first. Then rinse with water, drain and leave aside. 1 If using frozen, properly thaw it first. Then rinse with water, drain and leave aside. 2 Cut away the end parts of each lotus root. Peel or scrap the skin. Rinse a few times with clean water to remove the muddy odor. 2 Cut away the end parts of each lotus root. Peel or scrap the skin. Rinse a few times with clean water to remove the muddy odor. 3 Cut the lotus root into small size or slices. Be careful when cutting as it is very tough! 3 Cut the lotus root into small size or slices. Be careful when cutting as it is very tough! 4 Prepare about 80g raw peanuts. Soak in hot water for about 5 minutes to remove the raw odor. Rinse, drain and leave aside. 4 Prepare about 80g raw peanuts. Soak in hot water for about 5 minutes to remove the raw odor. Rinse, drain and leave aside. 5 Prepare one bulb of garlic. Just cut away the root. Don't peel or smash. Leave aside. 5 Prepare one bulb of garlic. Just cut away the root. Don't peel or smash. Leave aside. 6 Prepare 9 slices of ginger. 6 Prepare 9 slices of ginger. 7 Prepare about 10g of red date (slice). Adjust slightly more if you want extra sweetness. 7 Prepare about 10g of red date (slice). Adjust slightly more if you want extra sweetness. 8 Rinse dried goji berries once with water. Drain and leave aside. 8 Rinse dried goji berries once with water. Drain and leave aside. 9 Prepare a pot of 1200ml water enough to cover the pork ribs. Add the thawed pork ribs, 6 slices of ginger and 2 tablespoons of cooking wine. Turn on high heat. Cover until it starts to boil vigorously. 9 Prepare a pot of 1200ml water enough to cover the pork ribs. Add the thawed pork ribs, 6 slices of ginger and 2 tablespoons of cooking wine. Turn on high heat. Cover until it starts to boil vigorously. 10 Once you see the scum floating, remove the pork ribs and leave aside. 10 Once you see the scum floating, remove the pork ribs and leave aside. 11 Prepare a pot of 1500ml hot water (enough to cover lotus root during boiling). Add the parboiled pork ribs, lotus root, peanut, red date, garlic, 3 slices of ginger and 1 tablespoon of cooking wine. Cover and slow boil using low-medium heat for 1 hour. (As lotus root absorbs water during boiling, you may need to replenish the pot with hot water.) 11 Prepare a pot of 1500ml hot water (enough to cover lotus root during boiling). Add the parboiled pork ribs, lotus root, peanut, red date, garlic, 3 slices of ginger and 1 tablespoon of cooking wine. Cover and slow boil using low-medium heat for 1 hour. (As lotus root absorbs water during boiling, you may need to replenish the pot with hot water.) 12 After 1 hour of slow boil, turn off the heat, add the goji berries and 1.5 teaspoons of salt. Mix evenly. Simmer for a while with the residual heat before serving. 12 After 1 hour of slow boil, turn off the heat, add the goji berries and 1.5 teaspoons of salt. Mix evenly. Simmer for a while with the residual heat before serving. 13 Ready to serve with cooked rice. You can make a dipping sauce for the pork ribs (2 tablespoons of dark soya sauce with 1 sliced red chilli). 13 Ready to serve with cooked rice. You can make a dipping sauce for the pork ribs (2 tablespoons of dark soya sauce with 1 sliced red chilli). 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