Tools/materials: lotus root, ginger, salt, shallots, yellow wine, boiled water, ribs, peeling knife, knife and pot.

1, wash the lotus root first and buy a tender lotus root, which will make the taste more crisp. The washed lotus root should be cut into pieces, but it is much more convenient to peel it in advance and directly with tools, and the lotus root skin should not be too thin, but almost as thick. Cut carrots into small discs for later use.

2. The ribs you bought should be cleaned. Wash the washed ribs with clear water, pour more water into the pot, and add ginger slices, onion slices and cooking wine to remove the fishy smell. Ribs should be cooked in cold water.

3. Boil the water in the pot directly. After the water is boiled, remove the floating foam on the surface. Continue to cook the ribs for 2 minutes, and then remove the blanched ribs. The ribs that are fished out need to be washed with hot water.

4. Prepare the casserole and add the prepared shallots and ginger slices. Add ribs.

5, pour enough water, this amount of water is also added at one time, that is, the soup stewed later depends on the amount of ingredients and the specific capacity of the casserole. Add lotus root slices, boil over high heat and turn to low heat for 30 minutes. Finally, add carrot slices and simmer for 5 minutes. Finally, add a little salt to taste.