Sparerib Soup with Lotus Root

This recipe features a rich, intense sauce made with lotus root and spareribs, it is simple to make and works every time.

Clay-pot, pot, bowl.

30 oz. (800g) spareribs, cut into 2-inches length sections

35 oz. (1000g) lotus root, cut into cubes, about 2-inches length

3 slices ginger

2 tbsps. peppercorn

2 tbsps. Shao-Hsing rice wine, or dry sherry

2 tsp. salt, or to taste

1. Put a large pot of water on to a boil, place spareribs in and cook over medium heat for a couple of minutes, skim the froth with a spider or spoon, drain well in a colander and set aside in a plate for later use (P1).

P1

2. Put the chopped lotus root into the clay-pot with enough water to cover, cook over medium heat for about 40 minutes, then add the spareribs back into it, comtinue to cook over medium heat, skim the froth while cook. At last, add ginger slices, peppercorn, and Shao-Hsing rice wine, bring to a gentle boil, then lower the heat so it simmers, keep the soup on a steady simmer for another 1 hour (P2).

P2

3. Add salt to taste, continue to simmer for another 1 hour before serving.

4. Dump into warmed bowls, let cool for 10 minutes before serving (P3).

P3