Ingredients
1 lbs (450 g) pork spareribs cut into single ribs 2 lbs (450 g)
1 pound lotus root
2 tablespoons homemade rice wine
1 thumb ginger sliced
4 tablespoon green onions
Instructions
Add pork spareribs and 8 cups water into a large pot. Bring to a boil. Skim the foam from the surface until the soup is clear. Boil for 20 minutes
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.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.
Place lotus root into the dutch oven containing the ribs. Add Rice wine, ginger, and green onion. Bring to a boil. Cover and cook for 2 - 3 hours , until the ribs almost fall off the bones and the lotus root becomes very tender. If the soup reduces too quickly, add a bit of water during cooking. Do not add water during the final 30 minutes
