Put the pork ribs in hot water to blanch them. Upon reaching a pale color and the water begins to boil, remove them. Place the ribs in cold water to wash them quickly.
Place the blanched pork ribs into a pot. By adding sufficient cold water, about 1 cm above the ribs, immerse the ribs in water.
Boil the water and simmer the ribs for 30 minutes.
Occasionally skim off the scum on the surface with a wire mesh strainer.
Take root and peel it off. Cut it into half-centimeter-thick pieces.
To soften the peanuts, soak them in water overnight.
Make sure the wolfberries are rehydrated and plump by soaking them.
Combine the lotus root, peanuts, red dates, white peppercorn, and ginger.
Cook for 90 minutes at a low temperature.
Add the wolfberries and salt.
Cook for another 15 minutes.
It's time to taste the soup.