Preparation time: 180 minutes
Servings: 4
Lotus root soup is a simple, light and homey Cantonese dish which taste is very unique. The lotus roots bring a sweet flowery aroma and a refreshing taste that pairs perfectly with the pork ribs.
INGREDIENTS
- 300g spareribs
- 300g fresh lotus root
- 200g winter carrot
- 2 dried sweet dates (mut cho)
- 2 dried mushrooms
- 15g dried barley (san yi mai)
- 1 dried mandarin peel (chan pei)
- 2 liter water
PREPARATION
Soak the dried mushrooms and mandarin peel in a bowl until soft.
Put the dried barley in a bowl and soak it for about 30 minutes. Cut the mushrooms into parts and remove the white inside of the mandarin peel. Peel the lotus root and cut it into thick slices. Slice the carrots into large chunks.
Put up a pan with cold water and add the spareribs. Once the water is boiling, cook the spararibs for another 5 to 8 minutes. Drain the water and rinse the spareribs.
Put the meat, carrots, lotus, sweet dates, mushrooms, barley and mandarin peel in a soup pan. Add 2 liters of cold water. Bring the water to a boil, then cook it for another 15 minutes over high heat. Then turn the heat to medium soft, and simmer for 1.5 hour. Season with a bit of salt.