LOTUS ROOT AND PORK BONE SOUP (蓮藕豬骨湯)

Lotus roots and pork bone soup is a traditional Chinese cuisine. Also, this recipe has both top stove and instant pot pressure cooker method.

Course Soup

Cuisine Asian, Chinese

Prep Time 5

Cook Time 1 5

Resting time 30

Total Time 1 10

Servings

Calories 74kcal

First, wash 2 pounds of lotus roots, peel off skin, and cut them into slices.
After that, put 1.5 pounds pork bones into an instant pot. (Some like to boil the pork bones to remove the blood before making soup.)
Then, add the sliced lotus roots.
Wash and rinse ½ cup of green mung beans. Then, put it into the instant pot pressure cooker.
The following, pour 8 cups of water into an instant pot pressure cooker.
Next, cover the lid and close the vent. Push the manual button and adjust time for 65 minutes at high pressure and natural release. Use a strainer to remove the fat. Then, add ¼ teaspoon of salt or add salt to your taste.

First, wash 2 pounds of lotus roots, peel off skin, and cut them into slices
After that, put 1.5 pounds pork bones into a pot. (Some like to boil the pork bones to remove the blood before making soup.)
Then, add the sliced lotus roots.
Wash and rinse ½ cup of green mung beans. Then, put it into the pot.
Next, pour 10 cups of water into the pot. Then, turn on the fire to medium high until the water is boiling. After that, turn the fire to low and simmer for around 2 hours.
When the soup is done, use a strainer to remove the fat. Then, add ⅓ teaspoon of salt or add salt to your taste.

First, wash and peel lotus roots.
Then, cut them about ¼ inch thick.
Some people like to boil pork bones to remove excess blood and fat before making soup. However, I just wash and rinse the pork bones with hot water because it is easier. After that, I use a skimmer to remove fat when the soup is done.
Also, if you use the top stove method, just add 2 more cups of water and simmer for around 2 hours.