Lotus Root and Pork Rib Soup

Lotus Root and Pork Rib Soup

　　　Zhaoqing is an important lotus root-producing area in Guangdong Province, especially around Star Lake and the nearby ponds and low-lying lands. The fertile soil, mild climate, and abundant rainfall create ideal conditions for lotus growth. As a result, the lotus roots produced in Zhaoqing are thick, fleshy, round, with a yellowish-brown skin and white flesh that is slightly sweet and crisp. When eaten raw, they are crisp and refreshing, delicious and sweet; when cooked, they become tender, smooth, fluffy, and soft. Lotus Root and Pork Rib Soup is a very common soup that can be found almost everywhere, but the version from Zhaoqing is a bit different—it lacks astringency, has a smooth texture, and tastes sweet, making it a delicious and nutritious soup.

　　Main ingredients: pork ribs, lotus root

　　Side ingredients: scallions, ginger

　　Seasonings: salt, oil, pepper, chicken bouillon

　　Method:

　　1. Cut the lotus root into pieces about the same size as the pork ribs; slice the scallions and cut the ginger into thick slices.

　　2. Heat a pot, add water, and put in the pork ribs. Once the water boils, skim off the blood foam and remove the ribs.

　　3. Place the pork ribs, scallions, ginger, and water in a clay pot. Simmer over low heat for 30 minutes, then add the lotus root and salt, and continue to simmer for another 30 minutes. Sprinkle a little pepper before serving.