- 4 pieces of chopped pork neck bones (palm-sized)
- 1 lotus root (2 sections)
- 1 tsp of canola oil
- Heat up approximately 2.5 quarts of water inside a CLAY POT
- Cut or Slice the lotus root into little chunks, horizontally or vertically
- While waiting for the claypot water to come to a boil, put the neckbones in a separate pot and fill with water just enough to cover all the bones. Boil the bones for about 3 minutes.
- Take out the bones, rinse and cleanse off any suds. Pet them dry with paper towel.
- Heat up the canola oil in a fry pan and “mix/stir fry” the neckbones for about 4 minutes
- Dump the neckbones and the lotus roots into the boiling clay pot, turn heat down to low but make sure it’s till quietly bubbling, let it simmer for about 2 hours.
- Right before the time is up, add in salt to season to your own liking.
- Bon appétit!
Serving suggestions: The soup can be served alone or you can cook in it – noodle/glass noodle/chunks of sourdough bread/bits of flour doughs …
NOTES: Clay or stone pots are highly recommended and remember not to add water during the 2-hour simmering process, as it will make the soup far less tasty. This recipe is the most basic version of the neckbone & lotus soup, feel free to bring a twist to it by adding Chinese herbs, mushrooms, other dried seafood… Definitely my go-to easy-to-do comfort soup 🙂