The meat in the stewed lotus root ribs soup is a little red, which is caused by the juice of lotus root during the stew.

The practice of lotus root ribs soup is as follows:

Practice:

1. Wash the cavity bone and put it in cold water to bleed.

2. Take out the cooked cavity bone and rinse the surface blood foam with flowing hot water.

3. Put the cavity bone in a saucepan while it is hot, pour boiling water to 4/5 of the pan, add ginger slices and star anise, cover and cook for 15-20 minutes.

4. Peel the old lotus root and cut it into large pieces for later use.

5. Watch the soup in the pot turn milky white, and add ham slices, yellow wine and chives.

6. Add the lid, simmer with low heat 1 hour or so, and add appropriate amount of salt to taste when you leave the pot.