2. Peel the lotus root, cut the hob block, and some lotus root holes have sludge. Rinse with clear water, sprinkle with a little salt, grab well and marinate for 30 minutes.
3. After the pot is hot, pour a little oil, add ginger, star anise and cinnamon, stir fry, then add bones and add a little salt to stir fry.
4. Stir fry until the meat changes color. When the meat is tight, pour it into the casserole, add water until the pot is six or seven minutes full, and bring to a boil.
5. After the water is boiled, skim the blood foam along the edge of the pot.
6. Pour the lotus root, turn it over with a spoon, and turn the lotus root and meat evenly. After boiling the soup on medium heat, turn to low heat and simmer for about 2 hours until the lotus root powder is obtained. Add a little salt and pepper and serve.