Lotus Root & Pork Bone Soup

Instructions

1. 1Rinse pork bones under cold water. Place in a large pot with enough cold water to cover by 5 cm. Bring to a rolling boil over high heat, then immediately reduce to medium-high and skim foam vigorously for 3 minutes.

   去腥关键步

   🔍 Look for Medium-high 3 分钟 · 3 minutes

   Visual: 灰白色浮沫上涌，水微浑Grayish foam rising to surface, water turning slightly cloudy

   You know it's right when: 浮沫停止生成，水稍变清Foam stops forming and water clears slightly

2. 2Drain bones, rinse again under warm water, and return to clean pot. Add fresh cold water (2 L), smashed ginger, and goji berries.

   换水去杂味

   🔍 Look for Low heat 1 分钟 · 1 minute

   Visual: 清水见姜块与浮起的枸杞Clear water with ginger pieces and floating goji berries

   You know it's right when: 水边沿初现微纹Water just begins to shimmer at edges

3. 3Bring to a gentle simmer (small bubbles barely breaking surface), then cover partially and cook on low heat for 90 minutes.

   文火出清汤

   🔍 Look for Low heat 90 分钟 · 90 minutes

   Visual: 锅底持续升起细小气泡，无翻滚Tiny bubbles rising steadily at pot’s base, no vigorous bubbling

   You know it's right when: 姜与肉香渐浓，汤色呈淡金Aromas of ginger and pork deepen, broth remains pale gold

4. 4Add lotus root slices. Simmer uncovered for 30 more minutes until roots are tender but still hold shape—test with chopstick: slight resistance, not mushy.

   后下藕保脆润

   🔍 Look for Medium-low 30 分钟 · 30 minutes

   Visual: 藕片边缘微透亮，中心呈淡象牙色Lotus slices translucent at edges, pale ivory center

   You know it's right when: 筷子轻压微韧，不散形Slices yield gently to chopstick pressure but retain structure

5. 5Season lightly with salt only—no soy sauce or wine. Ladle hot into bowls, ensuring each serving gets both bone,藕, and broth.

   本味至上

   🔍 Look for High heat 即刻 · immediately

   Visual: 清透琥珀色汤，藕片浮游，骨髓油亮Clear amber broth with floating lotus slices and glossy bone marrow

   You know it's right when: 热气匀升，气息清冽带土香Steam rises steadily, aroma clean and earthy