Back to 4 servings 1 lb pork spare ribs, cut into 2-inch pieces 1 lb lotus root, peeled and cut into 1/4 to 1/2 inch rounds or irregular chunks 1 inch piece ginger, sliced 3 cloves garlic, peeled and lightly smashed (optional) 8 jujube dates, rinsed and pitted; also called red dates 0.25 cup raw peanuts, optional 2 tablespoons goji berries, optional 10 cups water, cold, plus more for blanching the ribs 1.5 teaspoons salt, or to taste, added at the end 2 stalks scallion, thinly sliced, for garnish 2 tablespoons cilantro, roughly chopped, for garnish
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1 Step 1: Peel the lotus root and cut it into rounds or chunks. Keep the pieces submerged in cold water with a squeeze of lime juice or a teaspoon of vinegar so they stay pale.2 Step 2: Place the ribs in a pot, cover with cold water, and bring to a boil over medium-high heat. Boil for 3 to 5 minutes, skimming off the foam, then drain and rinse the ribs well under running water.3 Step 3: Combine the blanched ribs, lotus root, ginger, garlic, jujube dates, peanuts if using, and 10 cups of cold water in a large soup pot.4 Step 4: Bring to a boil over medium-high heat, skimming any foam that rises to the surface.5 Step 5: Reduce the heat to low, cover partially, and simmer for about 90 minutes, until the ribs are tender and the meat pulls easily from the bone and the lotus root is soft but still holds its shape.6 Step 6: Stir in the goji berries if using and simmer 5 more minutes. Add the salt, taste, and adjust the seasoning.7 Step 7: Ladle into bowls, garnish with scallion and cilantro, and serve hot.getsaucepan.com/r/b76baf26-0d9e-54fc-837f-73a8b0e7c865
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