Spare ribs and lotus root soup

Overview

During the Chinese New Year, people in Wuhan like to simmer soup with pork ribs and lotus root. They simmer the meat in a clay pot until the meat is rotten and fall off the bones. The lotus root pieces taste pink and glutinous yet crisp. Although this old-fashioned clay pot is not used 2.3 times a year, I am reluctant to throw it away. The soup simmered in this clay pot is original, fragrant and delicious. It cannot be replaced by any food utensils.

Tags

• soups
• soup
• shandong cuisine
• maternity
• winter recipes
• hubei cuisine
• lunch
• dinner
• cooking wine
• lotus root
• oil
• spare ribs
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Chop the ribs and wash them well,

   

2. 2 Wash and peel the lotus root.

   

3. 3 Peel the lotus root, rinse it, and cut it into large pieces.

   

4. 4 Put a little oil in the pot, add ginger and stir-fry until fragrant, then add pork ribs and cooking wine and stir-fry until fragrant.

   

5. 5 Put the lotus root pieces into the sand jar.

   

6. 6 Then add the stir-fried pork ribs.

   

7. 7 Add enough boiling water at one time, bring to a boil over high heat, and simmer over medium-low heat. (About 1.30-2 hours)

   

8. 8 Simmer until the lotus root powder and meat are tender and add salt.

   

9. 9 Take out the crock pot and sprinkle some pepper.