I. Materials

500g of ribs, 500g of lotus root, 4 segments of green onion, 4 slices of ginger, 2 teaspoons of cooking wine (10ml), 2 teaspoons of salt (10g), 2 teaspoons of pepper (10g) and a proper amount of fresh coriander.

Second, practice.

1. Wash the ribs with running water to remove excess grease and blood clots, and chop them into small pieces of about 150px with a thick-backed kitchen knife.

2. Cut off the pedicels at both ends of the lotus root, cut them in half longitudinally, clean them, check whether there is residual sediment in the lotus root eyes, and then cut them into hob blocks with a length of about 150px.

3. Boil a pot of water, blanch the ribs in boiling water, skim the blood foam after the water boils again, skim it several times until no blood foam emerges, and then remove the ribs and drain them.

4. Put the spareribs in the bear purple sand electric cooker, add the onion, ginger slices and cooking wine, pour 3/4 pot of warm water, cover it, press the power supply and cook for 15 minutes.

5. Open the pot cover, add lotus root pieces, cover the pot cover tightly, and stew for 1 hour.

6. Take out the onion and ginger slices.

7. Add salt and pepper to the stewed lotus root ribs soup. Add fresh coriander to taste before eating.