Soak the glutinous rice one day in advance, wash and peel the lotus root, cut off a piece from the head for later use, fill each lotus root hole with rice, and tie it with toothpicks after filling.

Put it in the pot, cook for 30 minutes, take it out, cut the lotus root into slices and put it on a plate after it cools.

Put the lotus root soup into a small pot, add rock sugar and boil until it melts, then pour it on the lotus root slices.