Lotus root and braised peanut soup

Today I am using canned braised peanuts instead of raw ones because I don’t want to stock up on raw peanuts since we are moving to Taiwan soon. It is actually quite nice because the nuts are softer than when I use the raw ones.

Ingredients

1 small size lotus root

5 medium size pieces of pork bones

1 can braised peanuts

Peel and slice the lotus root

Remember to blanch the pork bones to remove the scum

Put the blanched pork and the lotus root into the boiling water and cook on high for 1 hour

Add the yuk chuk, dates, kei chi and season with salt and pepper

Cook on auto for another for another 3 hours

Add the braised peanuts and cook for another hour

It is ready to serve