1. Peel white radish.

2. Put the ribs in a pot with cold water, pour in15ml cooking wine, and heat the flying blood water.

3. At the same time, add a proper amount of water into another pot, add ginger slices and white radish, and heat over low heat.

4. Then peel the lotus root and cut it into appropriate blocks, soak it in vinegar water before using it, and then pick it up when using it.

5. When the casserole water is about to boil, the ribs are also boiled. Move into the casserole, add the lotus root, boil over high fire, turn to low heat for 90 minutes, and season before drinking.