Lotus Root and Rib soup

In early April last year, I spent three days in Wuhan. Just three days is not enough to appreciate the beauty of a small city, let alone such a large Wuhan. After listening to a Guqin concert in Hanyang, I think Hanyang is the most suitable place to listen to Guqin in this country. As the birthplace of high mountains and flowing water, a concert by Mr. Gong Yi is enough to enchant an ancient Qin Xiaobai like me.I also saw the most beautiful cherry blossoms. Although I went very late, I didn't see the grand scene of cherry blossoms on the road. Fortunately, I saw some late cherry blossoms near the Red Mansion and in Wuda garden. When the breeze blows, my body is fragrant and beautiful.In retrospect, the most unforgettable part of that trip was the lotus root and ribs soup of Prince KANGLONG. I once ate lotus root in my hometown, but most of them were cold and glutinous rice lotus root. When I drank lotus root soup in Wuhan, I learned that when lotus root met spareribs, it was also a match made in heaven. Stew slowly over a low fire, and the lotus root can reach the desired firmness. When you bite the crisp taste, the ribs will become tender and delicious. Another sip of lotus root soup is really delicious.The lotus root is still connected when its silk is broken, and the two hearts are pulled by affection. Without the nourishment of love, I would like to make a bowl of lotus root spareribs soup first

Main Ingredients

• water appropriate amount
• spareribs 400g
• the lotus root 500g

Auxiliary Ingredients

• Shallot 10g
• White pepper powder appropriate amount
• salt A moderate amount of
• ginger 10g
• Cooking wine 1 teaspoon

1. put cold water into the pot when the ribs are first cooked, and add boiling water when stewing, so that the cooked ribs will not be tight.2. simmer slowly over a low fire. Add enough water at a time, and do not add water halfway.