排骨藕汤 Páigǔ Ǒu tāng

Stewed Spare Ribs with Lotus Roots

Wuhan's slow-simmered winter comfort bowl: milky broth, powdery lotus root, tender ribs.

2 hours 30 minutes · 3 to 4 · Medium · Savory with a sweet finish

Ingredients

• 500g pork spare ribs, middle section (traditionally a year-old pig; short-cooked pork needs less time)
• 2 sections powdery lotus root, about 500g (traditionally rusty-skinned Zhou lotus or three-section small roots; large hybrid roots will not turn powdery)
• 15g mature ginger, thick slices
• 1 spring onion, tied in a knot
• 1 tbsp cooking wine
• about 4g fine salt
• 1 tbsp rendered lard
• 5g white sugar, for the final lift
• a pinch of white pepper
• about 2000ml water, added all at once

Steps

1. Chop the ribs into 5cm pieces, blanch in cold water with ginger and wine for 3 minutes, skim the scum and rinse under warm water, then drain.
2. Heat 1 tbsp rendered lard in a clay pot over medium heat, add the ginger and spring onion knot and fry until fragrant.
3. Turn the heat to high, add the ribs and press-fry them for 8 to 10 minutes until the surfaces tighten and turn pale and fragrant.
4. Add the salt and the rest of the cooking wine before the ribs scorch, and toss until evenly seasoned.
5. Pour in all the water at once, bring to a boil over high heat, skim, then switch to medium heat and cook for about 20 minutes until the broth turns greyish-white.
6. When the ribs are about two-thirds done, add the lotus root, cover and switch to low-medium heat for about 50 minutes, keeping the surface at a bare simmer.
7. Add the sugar and white pepper at the end, taste for salt, scatter the spring onion and serve in the pot.

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