First, it takes about 4 hours to soak the glutinous rice in clear water until it blooms. After the glutinous rice is soaked, it is easy to steam. Next, clean the lotus root and pour the soaked glutinous rice into it from one end of the lotus root. You can use chopsticks to make the glutinous rice stronger and prevent it from falling out. Put the lotus root filled with glutinous rice into a dish and steam it in a steamer for about 20 minutes. Leave the steamed lotus root soup on the plate for later use when making honey juice. After the steamed lotus root is taken out, immediately soak it in cold water for 2 minutes, so that the skin of the lotus root can be easily peeled off by hand.

After cooling the lotus root, cut it into lotus root slices with uniform thickness. The glutinous rice in lotus root is sticky, so it is easier to cut it by dipping some water in the knife when cutting. Next, take out a large bowl, put a layer of lard in the bowl, put the sliced lotus root into the bowl, sprinkle some white sugar, put it into the steamer again, steam it on high fire for 15 minutes, then take it out and buckle the lotus root in the plate. The lard in the bowl can make the steamed lotus root bright, and it will not affect the taste of the lotus root. Finally, use a wok to make honey juice. Use medium heat when cooking. First pour in the soup of steamed lotus root, add some sugar, and cook it first to thicken the soup. Be careful not to overcook it and turn it into caramel. Next, add honey, stir well, pour the soup on the steamed lotus root, and the honey juice will be ready.