Pork Bone Soup with Lotus Root

Steps

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1. 1
   Soak the pork neck bones in cold water for 10–15 minutes.
   ≈0:31
2. 2
   Peel the lotus roots, trim both ends, and cut into chunks. Soak them in water with a pinch of salt and rice vinegar to prevent discolouration.
   ≈0:54
3. 3
   Rinse the pork bones.
   ≈2:08
4. 4
   Bring the bones and cold water to a boil, add rice wine or Shaoxing cooking wine, and simmer for 3 minutes to remove impurities and blood. Skim off the foam to keep the broth clear.
   ≈2:30
5. 5
   Drain the blanched bones and transfer them to a soup pot, adding enough hot water to cover them.
   ≈3:26
6. 6
   Add the smacked ginger and Sichuan peppercorns, bring to a boil over high heat, then reduce to medium heat, cover, and simmer for about 45 minutes.
   ≈4:08
7. 7
   After 45 minutes, add the drained lotus root pieces, cover, and continue simmering for another 45 minutes.
   ≈4:34
8. 8
   After another 45 minutes, add the softened goji berries (if using) and season with salt, then simmer for about 5 more minutes.
   ≈5:08
9. 9
   Ladle into bowls and serve.
   ≈5:55