- Lotus Roots. Dried Oysters, Dried shredded cuttlefish (or whole), Dried Scallops, Red Dates, Yok Chok (Solomon’s Seal Rhizome) and some Kei Chi (Wolfberry) – all soaked in hot water, except Lotus Root.
Peanuts – soaked overnight. Remove skin as much as possible, as the skins tend to darken the soup.
Pork Ribs and Scallion – cut to 2 inches long (for stir-frying the Lotus Root).
- Salt, Sugar, Oyster Sauce and Sesame oil (just for stir-frying). All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Boiling The Soup : Start by cleaning the Lotus Root properly. Because it grows underwater, U’ll find lots of mud sediments attach to the Roots. U don’t need to peel it but The VianD like to kinda scrub the surface a little. Cut between joints (discard the joint). Set aside. There are generally two kinds of Lotus Root available – imported from China and the local ones. Both are fine but The Viand prefer the local ones as they are more crunchy in texture when saute and produce a cleaner soup while the other, are a little more powdery and produce a darker color soup.
Brown/sear the Pork Ribs a little. Add water and bring to boil. Skim off any bits and pieces of impurities and excess oil on the surface. Add the rest of the Ingredients and bring it to boil and then simmer for at least 3-4 hrs. Seasoned with Salt and Sugar to taste. That’s it ! Your bowl of hearty warm and delicious “Ling Ngau Tong (Lotus Root and Peanuts Soup)” is ready to be served hot.
Stir-frying The Boiled Lotus Root : When the soup is done, remove the Lotus Roots and let it cool down a little. Half the Lotus Roots and thinly slice them at an angle. Set aside.
Sautee some chopped Garlic till aromatic. On medium heat, add in the sliced Lotus Roots, mix well. Add a little water, sliced Scallions and the seasoning of Salt, Sugar, a dash of Oyster Sauce and Sesame oil. Give it a few quick a stirs. That’s it. Plate and serve hot.
Serve the soup and the stir-fried Lotus Root together with the rest of ur dishes.