Lotus Root & Pork Bone Soup

莲藕排骨汤

Lotus Root & Pork Bone Soup — HunanChangsha home cooking.

Ingredients

• pork neck bones (with marrow)
• fresh lotus root
• ginger
• dried goji berries

Instructions

1. Rinse pork bones under cold water. Place in a large pot with enough cold water to cover by 5 cm. Bring to a rolling boil over high heat, then immediately reduce to medium-high and skim foam vigorously for 3 minutes. (Grayish foam rising to surface, water turning slightly cloudy)
2. Drain bones, rinse again under warm water, and return to clean pot. Add fresh cold water (2 L), smashed ginger, and goji berries. (Clear water with ginger pieces and floating goji berries)
3. Bring to a gentle simmer (small bubbles barely breaking surface), then cover partially and cook on low heat for 90 minutes. (Tiny bubbles rising steadily at pot’s base, no vigorous bubbling)
4. Add lotus root slices. Simmer uncovered for 30 more minutes until roots are tender but still hold shape—test with chopstick: slight resistance, not mushy. (Lotus slices translucent at edges, pale ivory center)
5. Season lightly with salt only—no soy sauce or wine. Ladle hot into bowls, ensuring each serving gets both bone,藕, and broth. (Clear amber broth with floating lotus slices and glossy bone marrow)