Pork Rib and Lotus Root Soup

Prepare the main ingredients: spare ribs, peeled lotus root, ginger, and green onions.

Cut the lotus root into large chunks, and chop a small portion into fine pieces.

Put clean water in the pot, blanch the pork ribs in cold water for 2 minutes, add cooking wine, a slice of ginger, and chopped green onions to remove the fishy smell.

Add some oil to the pan, fry the ginger slices until fragrant, and stir-fry the ribs until they slightly change color.

Add the full amount of boiling water at once and boil on high heat for five minutes.

Pour into a clay pot, add lotus root and lotus root paste, and simmer over low heat for 90 minutes.

Add salt and white pepper for seasoning before removing from the heat. The ribs are tender, the lotus root is soft and starchy, and the rib and lotus root soup is ready.

The powdery and glutinous lotus root soaks up the meat broth, soft and sweet, with the soup being fresh and not greasy.

The winter-limited healing sensation is all in this pot of soup, with lingering connections, incredibly fresh, and the joy of the New Year's Eve dinner is just that simple.