LOTUS RIB SOUP RECIPES

Steps:

• Place dried scallops in a small bowl and cover with water. Let soak until softened, 30 minutes to 1 hour. Drain and cut into small pieces.
• Bring a large pot of water to a boil. Add pork spare ribs; cook for 5 to 8 minutes. Drain and rinse under cold water.
• Combine scallops, spare ribs, and lotus roots in a pot. Add three times the volume of water; bring to a boil. Cook at a boil for 30 minutes. Reduce heat to medium and simmer, adding more water if needed, until lotus roots are soft and water is reduced by a third, 2 to 3 hours. Stir and season with salt.

Steps:

• Corn cut into sections, lotus root washed, peeled and cut into hob blocks
• Scallion slapped and cut into sections, ginger slapped, 5 peppers, 1 bay leaf
• Pour cold water into the pot, pour the ribs, add 1 tablespoon of high white wine and boil (the purpose is to remove the fishy for the first time), at the same time add water in the soup pot to boil, remove the net water after boiling
• Pour the blanched ribs into the soup pot
• Skim the scum after the soup is boiling
• Add 5 peppers, a piece of bay leaf, green onion, ginger
• Add 1 g white pepper
• Pour in 2 tablespoons of white vinegar and 1 teaspoon of white wine and boil on high heat for 10 minutes
• Add lotus root and corn
• Skim the scum after boiling
• Stamped with medium and small fire
• Carrots, peeled, washed and cut into hob blocks
• When the ribs are 8 or 9 mature, add carrots, add an appropriate amount of salt and continue cooking until the ribs are soft and rotten (it took about 1 hour and 10 minutes for my soup)
• According to your own preferences, you can also prepare some shredded green onions, balsamic vinegar, light soy sauce, and sesame oil. Because the soup is not too salty, the stewed ribs can be eaten with small ingredients. (This step can be omitted)