Sparerib and Lotus Root Soup Recipe
Sparerib and Lotus Root Soup Recipe:
Doesn't this recipe sounds good? It is. Spareribs and lotus root soup is tasty and refreshing as well.
Prep time: 10 minutes
Cook time: 3 hours
Utensils:
Clay-pot, pot, bowl.
Serves 3
Ingredients:
30 oz. / 800 g lotus root, cut into cubes, about 2-inches length
30 oz. / 800 g spareribs, cut into 2-inches length sections
3 slices ginger root
2 tbsps. rice wine, or dry sherry
2 tbsps. Szechuan peppercorn
2 tsp. salt, or to taste
Directions:
1. Put a large pot of water on to a boil, cook spareribs over medium heat for a couple of minutes, skim the froth with a spoon, then drain well in a colander and set aside for later use.
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 and comtinue to cook over medium heat, skim the froth while cooking.
3. At last, add ginger slices, Szechuan peppercorn, and 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.
4. Season with salt, continue to simmer for another 1 hour before serving.
5. Ladle into warmed bowls, let cool 10 minutes before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 145.2 g |
| Total fat: 234.6 g |
| Carbohydrate: 68.8 g |
| Calories: 2970 kcal |
Hot Recipes
Key in value & click anywhere outside the box to convert!