This bowl of soup Wuhan people love to drink in autumn and winter, warming the heart and stomach

【Lotus root and chestnut pork rib soup】

Ingredients: 1 lotus root, 100 grams of chestnuts, 300 grams of soup bones, 1 piece of ginger, appropriate amount of salt

Method: 1. Peel the lotus root, pat it flat with the back of the knife, and cut it into small pieces for later use (it is easier to taste the lotus root after being flattened with a knife and cooking soup than directly cutting small pieces to cook soup).

2. Add enough water to the casserole at a time, lotus root and chestnut kernel boil for half an hour, chestnut kernel is also a seasonal nut in autumn and winter, in addition to sugar fried chestnuts, chestnut soup and cooking vegetables are also very delicious, the chestnut produced in Hubei has less sugar and hard taste, which is just suitable for cooking, and the lotus root and chestnut are cooked together with the soup taste is more layered.

3. Boil the soup bones in cold water, and remove the blood and impurities from the boil out and drain the water.

4. Put a little oil in the pot and stir-fry the ginger slices, fry the blanched soup bones for two or three minutes, then throw them into the casserole and simmer them slowly for an hour (the soup bones are cooked in Wuhan in autumn and winter, which is fragrant and rich, if you like to be lighter, you can use the bones with less fat such as the backbone and shin bones, and fry them in a pot after blanching, which is not only to remove the fishy but also to make the soup taste richer).

5. After the soup is cooked, put a little salt to taste, when you buy the lotus root used in the soup, you can see whether the surface is pink, you can pull out a lot of long lotus root silk when you break it, and you can also clearly see that the lotus root juice contains a lot of starch when cutting, such a lotus root is basically powder lotus, the soup is really soft and rotten to the entrance that melts, the color of the boiled lotus root is also very dark, if it is a crisp lotus, the color of the soup will hardly change, except that the taste is crisp, the color of the lotus root is lighter, white and tender, and the lotus root silk is also very little.