Photograph of the finished Lotus root pork rib soup

China · Canh sườn củ sen bột Hồ Bắc

Lotus root pork rib soup

2 hr 40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 1.8 lb
  • Photograph of Lotus root Lotus root 1.8 lb
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ¼ cup
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Dried jujube Dried jujube 12
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch the ribs for 3 minutes with wine and ginger, then rinse off any impurities.
  2. 2 Choose mature lotus roots that are starchy and have many white fibers when broken in half; these are the right kind for stewing until tender. Young lotus roots are only crispy and won't dissolve their starch into the soup.
  3. 3 Break the lotus root into pieces by hand instead of cutting it with a knife so that the broken surface releases its pulp into the water.
  4. 4 Simmer the pork ribs and lotus root in 1.2 liters of water in an earthenware pot for 2 hours over the lowest heat, adding jujube dates in the last 30 minutes.
  5. 5 Add salt only after simmering, then sprinkle with pepper and green onions; the broth should have a light pinkish hue due to the lotus root powder.

With an appliance

  • Pressure cooker 1 hr

    Replace step 4: simmer in a pressure cooker for 35 minutes at high pressure, then release the pressure naturally. Lotus root softens quickly but the broth will be less pink, so break the lotus root into smaller pieces to release more starch.

Start cooking