4. Soup is a popular health-preserving method among modern people, and there are many ways to intake nutrition, including drinking soup. There are many types of soup, and lotus root and pork rib soup is one of them. The preparation of this soup does not require high skills and has many variations, with the most important aspect being the nutrition of the soup.

1. Wash the pork ribs, cut into pieces, and place them in a bowl for later use. Peel the lotus root, wash it, and slice it; wash the ginger and slice it. Place them all in a bowl for later use. Bring water to a boil in a pot, add the pork ribs and blanch for 2 minutes. Skim off the foam, remove the pork ribs, wash them with clean water, and place them in a bowl. Add the boiled pork ribs, lotus root, and ginger slices to the pot. Add some clean water, insert the white parts of the scallions, and add cooking wine. Cover the lid, press the soup-making button, and set the timer for 1.5 hours. Place the lotus seeds in a bowl, add water, and soak for 5-10 minutes. Rinse the lotus seeds and remove the kernel; rinse the goji berries and wash them clean. Place them all in a plate for later use. One hour later, open the lid, add the lotus seeds and goji berries to the pot, cover the lid, and continue to simmer the soup. Since there were leftover carrot shreds from lunch, I didn’t want to waste them, so I added them to the pot as well. When the soup is almost done, open the lid, add salt for seasoning, and mix well before serving.

2. Place the pork ribs and water together in a pot and start boiling. Clean the foam with a spoon when the water boils. Add lotus root slices and carrot cubes and continue to boil the soup, then turn the heat to low and simmer for half an hour. Add salt and chicken essence before turning off the heat.

3. Place the boiled pork ribs and ginger slices into a clay pot, add an adequate amount of water, ensuring the water level is slightly higher than the ribs by about 1cm; as some water will be lost during the boiling process, make sure to add enough water at once; after boiling, cover the lid and simmer over low heat for about 1 hour; peel the lotus root, cut into irregular pieces, sprinkle with a little salt, and blanch – that is, mix with salt and marinate for about 10 minutes, then add the lotus root to the pot and continue to simmer over low heat for another hour; when the meat is tender and the lotus root becomes soft, add an appropriate amount of salt, turn the heat to medium, bring to a boil, and cook for about 10 minutes, then sprinkle with chopped green onions and it’s ready.