1, wash the meat, peel the lotus root, wash all spices (star anise, clove, cinnamon, dried tangerine peel, nutmeg and pepper), put them in a seasoning bag (you can wrap the spices with gauze and tie them up), cut the dried red pepper into sections, and pat the ginger loosely for later use;

2, the casserole is filled with water, the meat and the lotus root segments are put into the pot together, the seasoning bag, the pepper segments and the beaten ginger pieces are put in, and the soy sauce is added. After the soy sauce is mixed, the soup is red and boiled;

3. After the fire boils, skim off the floating foam in the soup, and continue to cook on medium heat. When the meat and spices float, put the whole lotus root section into the pot and continue to cook;

4. At this time, wear the meat with chopsticks. If you can easily wear it, you can add salt, sugar and pepper to the pot to taste it. The taste of the soup should be slightly salty than the salt you are used to;

5. If you like a more spicy taste, you can remove the pepper segments from the pot, mash them with a mortar to give a red oil, and then pour them into the pot to continue cooking;

6. Cook until the lotus root is even purplish red, which can be easily pierced with chopsticks, and then turn off the fire;

7. Soak the lotus root slices in the marinated soup until it gets cold. Pick up the slices and eat them. If you like the extra spicy taste, you can add spicy oil to taste.

8, how to eat is delicious.