Hubei Pork Rib and Lotus Root Soup

Instructions

1. 1Rinse ribs and place in a large pot with cold water. Bring to a boil, then simmer 3 minutes. Drain and rinse under cold water.

   冷水下锅去血水，勿久煮防柴

   🔍 Look for Medium-high 3 分钟 · 3 minutes

   Visual: 水面泛淡粉色，浮起细灰沫Water turns pale pink with fine gray foam on surface

   You know it's right when: 浮沫匀速上升，未溢出锅沿Foam rises steadily but does not overflow

2. 2Peel lotus root, slice 0.5 cm thick, and soak in vinegar-water (1 tsp vinegar per 2 cups water) for 10 minutes to prevent browning.

   醋水护色，切后即泡

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 藕片呈乳白色，边缘无灰暗Slices retain creamy-white color with no gray edges

   You know it's right when: 捞起后无颜色变化No discoloration visible when lifted from liquid

3. 3Return ribs to clean pot. Add ginger, lotus root, and water. Bring to a gentle boil, then lower heat to bare simmer.

   水沸即转小火，防藕碎汤浑

   🔍 Look for Low heat 调火约2分钟 · 2 minutes to adjust heat

   Visual: 锅底单个气泡缓慢升起，水面静止无翻滚Tiny bubbles rise singly from bottom, no rolling surface motion

   You know it's right when: 仅偶有气泡破裂，水面整体平静Surface remains still except for occasional bubble break

4. 4Simmer uncovered for 2 hours, skimming foam occasionally. After 1.5 hours, add 1 tsp salt.

   盐后放，防肉柴藕硬

   🔍 Look for Low heat 共2小时 · 2 hours total

   Visual: 汤色呈乳白象牙色，排骨边缘微卷、软烂Broth turns creamy ivory with tender rib edges curling slightly

   You know it's right when: 藕片用筷子轻压即软，仍保持完整形态Lotus root slices yield gently to chopstick pressure but hold shape

5. 5Taste and adjust salt. Serve hot, with ribs, lotus root, and broth — no garnish needed.

   原汤原味，暖胃养人

   🔍 Look for Medium heat 上桌前即刻 · immediately before serving

   Visual: 汤汁微挂勺，泛天然脂光Broth coats spoon lightly and glistens with natural fat sheen

   You know it's right when: 热气稳定升腾，带清甜泥土香Steam rises steadily and carries sweet, earthy aroma