Photograph of the finished Hubei lotus root soup

China · Canh củ sen sườn nồi đất Hồ Bắc

Hubei lotus root soup

2 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lotus root Lotus root 1.4 kg
  • Photograph of Pork ribs Pork ribs 1.4 kg
  • Photograph of Ginger Ginger 120 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Salt Salt 32 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Shaoxing Wine Shaoxing Wine 100 ml
  • Photograph of Wood ear mushrooms Wood ear mushrooms 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Choose starchy lotus root, not the crunchy kind; starchy lotus root will be softer and make a thicker soup.
  2. 2 Crush the lotus root into small pieces with the back of a knife, don't slice it into round pieces.
  3. 3 Crush the lotus seeds to create more cross-sections and allow the lotus powder to dissolve in the water; slicing them will result in a clear and mild soup.
  4. 4 Blanch the ribs in boiling water for 3 minutes, then rinse off the foam.
  5. 5 Simmer the pork ribs with ginger and rice wine in an earthenware pot for 40 minutes, then add the lotus root.
  6. 6 Simmer for another 60 minutes over the lowest heat until the lotus root is tender, then season with salt and sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 1 hr

    Replace step 6: simmer under high pressure for 28 minutes, then release the pressure naturally and season with salt.

Start cooking