1. Grilled pork ribs with lotus root:

(1) Blanch the ribs and wash them and set aside. Wash the lotus roots and cut them into large pieces. Pat the garlic cloves slightly and cut the green onions diagonally. part.

(2) Heat the oil in the pot, add the garlic cloves and stir-fry until fragrant, add the pork ribs and stir-fry for about 2 minutes until fragrant, add the lotus root pieces and continue stir-frying.

(3) Add the lotus root for about 2 minutes. When it is almost cooked, add a large bowl of water to cover the lotus root ribs, add soy sauce, bring to a boil and then simmer over medium-low heat.

(4) When the soup is almost dry, add salt and stir-fry evenly. Continue to dry the soup, add green onion segments, stir-fry until fragrant, and serve.

2. Stewed pork ribs with lotus root:

(1) Cut the pork ribs into small pieces, blanch them, wash them, peel the lotus roots, wash them and cut them into pieces, soak them in water and set aside.

(2) Put water and pork ribs into the pot and bring to a boil, skim off the foam, add cooking wine, sugar, green onions, garlic cloves, and ginger slices, reduce heat to low and cook for 40 minutes.

(3) Pick out the green onion segments, ginger slices and garlic cloves, add lotus root cubes and salt, continue to simmer for 20 minutes until the ribs are tender, put them into a soup basin, and sprinkle with chopped chives.

3. Stewed pork ribs with ginkgo and lotus root:

(1) Wash the wolfberry and ginkgo, soak them in water until soft, wash the ribs, blanch them in boiling water, remove and rinse Clean, peel and wash lotus root, cut into thick slices and set aside.

(2) Put all the ingredients into a soup pot and cover with water.

(3) Bring to a boil over high heat, then reduce to low heat for 40 minutes, add rice wine and salt and continue cooking for 20 minutes.