Lotus Root and Pork Bone Soup

Name: Lotus Root and Pork Bone Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soups
Ingredients: to taste Fresh lotus root; to taste marrow bone; to taste Ginger; to taste Star anise; to taste Salt; to taste dried Sichuan peppercorns

A hearty Cantonese-style soup of meaty marrow bones pressure-cooked with crisp lotus root, ginger, and star anise, a splash of vinegar drawing calcium into the milky, savory broth.

1 hrNewEasy Soups Stew Light

Instructions

1
Peel the fresh lotus root and soak it in clean water for a while
2
Put the marrow bones into boiling water, and after the water boils, cook for two minutes to squeeze out the blood (to remove the blood and impurities from the bones).
3
Peel the lotus root and cut it into small pieces
4
Slice the ginger thinly and set aside
5
Put the blanched pork bones into the pressure cooker
6
Add slices of ginger and 10 peppercorns, and one star anise
7
Pour in the chopped lotus root, add enough water to cover the lotus root, drop in 2 drops of white vinegar, cover and set to the bean curd key to cook for about 35 minutes.
8
Finally, add salt and garnish with chopped green onions.