Lotus Root Soup With Pork Ribs (排骨莲藕汤

• Gluten free

• Meat

  • 500 g Pork spareribs

• Produce

  • 4 tbsp Chinese scallion
  • 500 g Lotus root
  • 1 Thumb ginger

• Condiments

  • 2 tsp Soy sauce, light

• Baking & Spices

  • 1 Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tsp Vinegar, Black

• Beer, Wine & Liquor

  • 2 tbsp Shaoxing wine

Found on omnivorescookbook.com

Ingredients

• 500 grams (1 pound) pork spareribs, cut into single ribs
• 500 grams (1 pound) lotus root
• 2 tablespoons Shaoxing wine
• 1 thumb ginger, sliced
• 4 tablespoon Chinese scallion (or green onion)
• Salt to taste
• 2 teaspoons light soy sauce
• 1 teaspoon black vinegar
• 1/2 teaspoon sugar

Directions

• Add pork spareribs and 2 liters water into a large pot. Bring to a boil over high heat. Skim the foam from the surface until the soup is clear.
• While boiling the ribs, prepare the lotus root. Wash lotus root carefully. Peel the root and remove tough ends. Cut into 2 equal parts lengthwise, then chop into irregular bite size pieces.
• (optional) Transfer the ribs and boiling water into a dutch oven, without transferring the cooked blood on the bottom of the pot. This step helps you to get a clear soup in the end. You can skip this if you like.
• Place lotus root into the dutch oven containing the ribs (If you skipped step 2, add the lotus root into the big pot with the ribs). Add Shaoxing wine, ginger, and scallion. Bring to a boil over high heat. Cover and cook over low heat for 1.5 to 2 hours, until the ribs almost fall off the bones and the lotus root becomes very tender. If the soup reduces too quickly, add hot water during cooking. Do not add water during the final 30 minutes.
• Add salt to taste.
• Mix light soy sauce, black vinegar, and sugar in a small bowl.
• Serve the soup warm with the dipping sauce. Dip the ribs in the sauce while eating.