Back to 5 servings 1 lb pork neck bones or spare ribs, about 500-700 g 1 large lotus root, about 500-600 g, peeled and cut into thick wheels 0.5 cup raw peanuts, skin-on preferred, soaked 5 dried red dates, pitted 1 dried squid or 6-8 dried scallops, soaked until softened 3 slices fresh ginger 9 cups water, about 2.25 liters salt, to taste
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1 Step 1: Place the dried squid or scallops in a bowl of warm water and let them sit for 20-30 minutes, until pliable. If you're using squid, chop it into bite-size pieces afterward.2 Step 2: Rinse the peanuts and soak them for 30-60 minutes.3 Step 3: Peel the lotus root, slice into thick rounds about 2-3 cm, and rinse well to remove excess starch.4 Step 4: Cover the pork bones with cold water, bring to a boil and boil for 2-3 minutes. Drain and rinse the bones thoroughly.5 Step 5: Put the blanched bones, lotus root, peanuts, red dates, soaked squid or scallops and ginger into a large soup pot.6 Step 6: Add 9 cups of water and bring to a rolling boil over high heat.7 Step 7: Turn the heat down to low and set the lid slightly ajar. Let the soup gently simmer for 1.5 to 2 hours. During the first 20 minutes, scoop away any scum that rises to the surface so the broth stays clear.8 Step 8: Season with salt, then simmer a further 5-10 minutes. The pork should be cooked through and the lotus root tender, and the broth should be clear.getsaucepan.com/r/c8bed0ff-435c-5d19-8ac0-2925217027e8
Cook this in Saucepan Old Fire Soup with Pork Bones and Lotus Root as one big step at a time. Hands free, with timers that ring.
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