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Lotus Root Pork Neck Bone Soup

Soup is always good for cold days.

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Ben wanted to have lotus root soup. I usually made lotus soup with pork bones. Ben likes to dig the meat from bones and flavours it with the Spicy Maggi seasoning.

Ingredients

  • 1 slab of pork neck bone (the butcher will chop it up into pieces)
  • 2 to 3 nodes of lotus root, depending on size
  • few slices of ginger
  • salt to taste

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Lotus root is rich in Vitamin C and a good source of dietary fiber. It has a crunchy texture and when cook long enough like making soup, the texture become “powdery” (in Cantonese, “fern”).


Instructions

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I usually blanched the pork bone on low heat for about 30 minutes to get rid of the bloody stuff.
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Rinse the blanched pork bones under hot running water.
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Bring a pot of water to a boil, enough to cover the pork bones, lotus root and ginger.
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Remove scum and fat when they float to the top.
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Cover and simmer on low (make sure the broth is still bubbly) for 1 to 1.5 hours.

Season with salt to taste.


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