How to cook pork ribs with preserved radish and lotus root

Friends are made through getting along with each other, and in the process of becoming friends, visiting each other’s homes is naturally inevitable. It would be really "shameful" if you don't have a signature dish. Of course, you don’t have to worry, because today I will teach you all the techniques on how to make the dish of preserved radish, lotus root and pork ribs.

1.12 Prepare a piece of preserved radish (also known as dried radish), wash and set aside; (depending on personal taste, if you don’t like it too salty, wash it a few more times)

2.21 Then, press the knife against the back of your hand and cut the preserved radish into thin slices;

3.1 Wash and cut parsley/scallions into small pieces;

4.2 Peel and clean the lotus root, then cut into pieces;

5. "Boil in boiling water" is also called "blanch in water", which is called "scalding" in Chaoshan folks, which means putting the raw materials into a pot of boiling water and boiling them slightly. (1) Make vegetables bright in color and tender in texture; (2) Remove blood stains and odors from livestock and poultry raw materials. (3) Shorten and adjust the cooking time of dishes. Put the cleaned ribs into boiling ginger water to blanch them so as to better remove the bloody smell;

6. Put the blanched ribs into a casserole with boiling water and add ginger slices. Bring to a boil over high heat first, then simmer over low heat for about 1 and a half hours.

7. When the spareribs are almost cooked, turn to high heat, add the lotus root cubes, bring to a boil, then turn to low heat and simmer for about 20-30 minutes;

8. Add appropriate amount of refined salt and stir well, then cook over medium heat for about 5 minutes;

9. Then pour in the chopped preserved radish slices, stir well, and cook over high heat for 2 minutes; (Do not cook the preserved radish for too long, otherwise it will not be crispy and will become soft, affecting the taste)

10. Pour in diced parsley/scallions and mix well;

11. Then add appropriate amount of chicken essence and pepper powder, mix well and turn off the heat;

12. A nutritious and healthy soup with crispy and tender pork ribs, pleasant fragrance, smooth texture, clear but not bland, fragrant but not greasy - preserved radish and lotus root pork ribs soup is ready.

After reading the editor’s detailed introduction to the stewed pork ribs with preserved radish and lotus root, are you already drooling? Do you want to see what you are capable of? Don’t wait any longer, rush to the kitchen right this second and prepare this delicious meal with all your heart.