Soak glutinous rice one day in advance, wash and peel the lotus root, cut off a section for later use, fill each lotus root hole with rice, and tie it with a toothpick after packing.

Put it in a pot, cook for 30 minutes, take it out, let the lotus root cool, cut into pieces, and plate it.

Put the lotus root soup into a small pot, add rock sugar and cook until it melts, and pour it on the lotus root slices.