Corn, Lotus Root and Pork Ribs Soup—good news in the hot season

Overview

I have always liked this soup, but I almost always drink it outside. My parents' taste at home is very traditional Sichuan flavor, so they are unable to accept the slightly sweet soup, but I am really greedy, so I stewed this soup. The sweetness of the corn lingers around the ribs, the fragrance of the lotus root hits your nostrils, and the sweetness of the soup comes to you as the water and milk blend together.

Tags

• soups
• corn
• lotus root
• pork ribs
• zanthoxylum bungeanum
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Ingredients: Pork ribs (I have already blanched them, be sure to blanche them to filter the blood), fruits, corn, lotus root, spring onions and ginger

   

2. 2 Cut the lotus root into pieces and the corn into pieces

   

3. 3 Put the blanched pork ribs into the pot, add the green onions and ginger, add a few peppercorns to remove the smell, then bring to a boil over high heat and then simmer over low heat for 40 minutes. Be sure to skim off any foam during the process

   

4. 4 After forty minutes, add the lotus root and fruit corn, and simmer for 2 hours. The ribs will be tender, the lotus root powder will be powdery, and the soup will be extremely delicious

   

5. 5 Before cooking, add an appropriate amount of salt. Because the soup is already very delicious, there is no need to add chicken essence. Adding salt can enhance the freshness.