Nanchang Clay Jar Soup

Ingredients

• 700 g meaty pork ribs, cut into short lengths
• 400 g lotus root
• 30 g fresh ginger
• 6 dried shiitake mushrooms
• 60 g raw skinned peanuts
• 4 dried red dates
• 2 tbsp Shaoxing wine
• 2 tsp fine salt
• 1/2 tsp ground white pepper
• 2 spring onions

Before you cook

• Soak the dried shiitake in warm water for thirty minutes, then squeeze them out and keep the soaking liquid.
• Soak the peanuts in cold water for one hour.
• Peel the lotus root and cut it into two-centimetre chunks, dropping them into acidulated water so they stay pale.
• Slice the ginger into thick coins.
• Slice the spring onions finely.

Steps

1. Put the ribs into a pan, cover them with cold water, and bring it slowly to the boil.
2. Skim off the grey foam as it rises, then boil for two minutes.
3. Drain the ribs and rinse them under warm running water until they are clean.
4. Pack the ribs, lotus root, shiitake, peanuts, dates and ginger into a lidded clay pot or heavy casserole.
5. Pour over the mushroom soaking liquid, taking care to leave the grit behind in the bowl.
6. Add the Shaoxing wine and enough cold water to cover everything by three centimetres.
7. Bring the pot to a boil over a medium flame, uncovered, and skim once more.
8. Cover the pot, drop the heat to the lowest setting, and leave it for three hours without stirring.
9. Check once an hour that the surface is only just shivering, never rolling, and top up with boiling water if the level drops below the ingredients.
10. Lift off the lid and season the broth with the salt and white pepper.
11. Taste and adjust, remembering the soup should be clean and gently sweet rather than salty.
12. Ladle into four bowls, scatter with spring onion, and serve with a bowl of mixed rice noodles alongside.