Pork rib and lotus root soup

Slice the rib strips between the bones into individual ribs.

Put the ribs, cooking wine and 1.5 litres of water in a pot, partially cover and bring to a boil.

Meanwhile discard the ends of the lotus root, peel it and cut into bite-sized pieces.

When the water boils, take out the ribs and set aside. Pour the blanching water through cheesecloth into a clay pot (or a stock pot) to remove impurities so the soup is clear.

Add the blanched ribs, lotus root, 6 slices of ginger, the white scallion stalks, 1 teaspoon white peppercorns and 6 jujube dates; dice the scallion greens for garnish.

Bring to a boil over high heat, then simmer on the lowest heat for one and a half hours, until the ribs are tender.

Salt to taste and garnish with diced scallions and goji berries.