1, wash the meat, cold water into the pot, remove the blood foam. Note: the water should not boil so that the blood foam sinks to the bottom and can not be fished up to affect the taste.

2, while the water boiling time.

3, the ginger slices.

4, the lotus root peeled, washed, cut hobnail. Note: Cut the lotus root with the right amount of salt marinade.

5, when the water is almost boiling, fish up the floating foam. Note: Turn several times to let the lower layer of blood foam floating, in order to get rid of the blood foam.

6: Rinse the salt off the lotus root under running water. Add the lotus root and ginger to the pot. When the water boils again change to low heat and simmer.