Pork Rib Soup with Vinegar

Many people like to add some vinegar during the cooking process of pork ribs soup, which can increase the acidity of the soup, making people feel that it tastes better and has an appetizing effect. But you can't put too much vinegar. If you put too much vinegar, the taste will become heavier, and the pork ribs soup will not taste so good.

Production Process

1. Wash the pork ribs and chop them into 4 cm long pieces;

2. Wash and peel the lotus root, put it on the chopping board and smash it hard, then cut it into small pieces like the ribs;

3. Pour an appropriate amount of boiling water into the pressure cooker, add the pork ribs, lotus root[3], scallion segments, ginger slices, salt, and pepper[4], and cover the pot.

4. Bring to a boil over high heat, then simmer over low heat for 20 minutes before serving.

Method 2

Preparation ingredients

Ingredients: 300g spare ribs, 300g lotus root, 2 shallots, 1 piece of ginger,

Seasoning: 1 tablespoon cooking wine, 1 teaspoon pepper, 2 teaspoons salt, 1 teaspoon MSG,

Production Process

1. Wash the ribs and cut them into 3 cm long sections.

2. Scrape off the rough skin on the lotus root, cut into pieces, wash,

3. Wash the ginger and cut it in half.

4. Put an appropriate amount of water in the pot, add half a piece of ginger, shallots, and cooking wine, bring to a boil, add the ribs, blanch them, and then remove them for later use.

5. Put the wok on the fire, add water, put in the ribs, half a piece of ginger, and shallots, bring to a boil over high heat, remove all the foam, then turn to low heat and simmer for about 20 minutes.

6. Pour the lotus root, pork ribs and soup into the casserole and simmer for another 30 minutes. Discard the ginger and green onions and add salt, pepper and MSG.

Features

The soup is delicious and the lotus root is fragrant and soft.

Chef Tips:

It is not advisable to use an iron pot when stewing lotus root, otherwise the soup will turn black.

Method 3

Wash the pork ribs with running water, remove excess fat and blood clots, and chop them into small pieces of about 6 cm with a thick-backed kitchen knife.

Cut off the stems at both ends of the lotus root, split it in half lengthwise, clean it, check whether there is any residual mud or sand in the lotus root eyes, and then cut it into dices with a long side of about 6 cm. Boil a pot of water, put the ribs into the boiling water to blanch, skim off the blood foam after the water boils again, repeat several times until no blood foam comes out, remove the ribs and drain.

Put the pork ribs into the soup pot, add onion segments, ginger slices and cooking wine, pour in 3/4 of the pot of warm water, cover the pot, bring to a boil over high heat and cook for 15 minutes.

Open the lid of the pot, put in the lotus root pieces, cover the pot tightly, bring to a boil over high heat, then turn to low heat and simmer until it is slightly boiling for 1 hour.

After turning off the heat, remove the scallion and ginger slices and set aside.

Add salt and pepper to the stewed lotus root and pork ribs soup. Add fresh cilantro to taste just before serving. You can add some chopped green onions

If there is too much mud and sand in the eyes of the lotus root, it is difficult to clean it out, and it will be very difficult to stew it into soup. Therefore, when buying lotus roots, you should choose those with complete nodes at both ends, so that there will be no mud and sand in the eyes.

Buying fresh pork spine (ribs) and stewing them with lotus root is also a good soup.

Note that salt should be added last. Season according to your taste. It is recommended to keep it light and not too salty.

Finally, let’s talk about a very important tool: the pot. Only the Hubei-specific clay pot can cook out such a fresh and delicious soup. The wok, which is very local in style, looks black on the outside and has countless small holes. When the soup is simmered, oil keeps coming out of the small holes, making the wok look greasy. The small holes can filter out thick oil, so that the soup cooked out is not greasy but has a strong aroma. Wuhan people are very particular about stewing lotus root soup. People over 50 years old will use a coal briquette stove to stew the soup. The simmering time can be as short as a few hours or as long as overnight. The rich fragrance wafts everywhere.