Wash and peel the lotus root, cut the lotus root from one end 1 cm, and don't throw away the cut lotus root nodes.

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Put the soaked glutinous rice into the lotus root hole, and introduce a more convenient method: take 1 flower mounting bag, cut a small mouth, put the flower mounting hole into the lotus root hole, pour rice into the flower mounting bag, and fill the lotus root hole with chopsticks or bamboo sticks.

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Insert some toothpicks into the incision of lotus root, and then cover the newly cut lotus root section at the other end of the toothpick and sew it up.

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Put the sealed lotus root into a large pot, add crystal sugar, pour in appropriate amount of water, cover the lotus root, and bring to a boil with high fire and turn to medium heat for about 1 hour.

Take out the cooked lotus root slices, sprinkle some dried osmanthus flowers and pour honey on them.