Ingredients
200 g pork ribs, 150 g lotus root, 50 g soybean sprouts, 25 g chopped cilantro.
Seasonings
Scallion segments, ginger slices, salt, chicken bouillon, ground Sichuan pepper, light soy sauce, cooking wine, broth, and vegetable oil, all to taste or as needed.
Preparation
1. Peel the lotus root, remove the joints, wash it, and cut into irregular bite-sized chunks. Quickly blanch in boiling water, then remove and rinse under cold water.
2. Rinse the soybean sprouts, soak them in a bowl of water for 2 hours, then drain.
3. Rinse the pork ribs, cut them lengthwise along the bone seams into strips, then chop into 5 cm (about 2-inch) sections.
4. Add water to the pot, place the ribs in and bring to a boil, cook until the blood rises to the surface, then remove and rinse clean.
Steps
1. Heat oil in a pot until hot, then add scallion segments and ginger slices, stir-frying briefly to release their aroma.
2. Then add the pork rib segments and stir-fry over high heat until the moisture evaporates.
3. Add the cooking wine, pour in the broth and bring to a boil, then transfer everything to a clay pot.
4. Add the lotus root pieces, soybean sprouts, salt, light soy sauce, and Sichuan pepper powder, then bring to a boil over high heat.
5. Finally, reduce the heat to low and simmer until the ribs are tender and the flavors have melded, then sprinkle with chopped cilantro and serve.