Photograph of the finished Lotus root and pork rib soup (lian ou pai gu tang)

China · Canh sườn hầm củ sen

Lotus root and pork rib soup (lian ou pai gu tang)

2 hr Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 1.3 lb
  • Photograph of Lotus root Lotus root 1.1 lb
  • Photograph of Ginger Ginger 0.8 oz
  • Photograph of Dried jujube Dried jujube 12
  • Photograph of Spring onion Spring onion 4 sprigs
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅔ tbsp
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch the pork ribs in boiling water with Shaoxing wine for 5 minutes, then rinse off the foam.
  2. 2 Peel the lotus root, cut it into 1 cm thick slices, and soak it in diluted salt water to prevent browning.
  3. 3 Put the pork ribs, sliced ginger, and jujube dates into a pot with 500 ml of water, bring to a boil, then reduce the heat.
  4. 4 Simmer for 60 minutes until the ribs are tender and fall apart.
  5. 5 Add the lotus root slices and simmer for another 30 minutes until tender and soft. Season with salt and pepper and sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 55 min

    Replace step 4: cook the ribs under high pressure for 25 minutes, then let them air dry for 15 minutes; this reduces the cooking time to approximately 35 minutes, resulting in tender meat that adheres closely to the bone and eliminating the need for constant monitoring. For the lotus root in step 5, cook it with the lid open for only 18 minutes to retain its shape.

Start cooking