1. Wash the pork ribs with running water, remove excess fat and blood clots, and chop into small pieces of about 6cm with a thick-backed kitchen knife.

2. Cut off the pedicles at both ends of the lotus root, split it in half lengthwise, clean it, check whether there is any residual sediment in the eye of the lotus root, and then cut it into hob pieces with a long side of about 6cm.

3. Boil a pot of water, blanch the ribs in the boiling water, skim off the blood foam after the water boils again, repeat skimming several times until no blood foam emerges, take out the ribs and drain. .

4. Put the ribs into the soup pot, add the green onions, ginger slices and cooking wine, pour 3/4 of the pot of warm water, cover the pot, bring to a boil over high heat, and cook for 15 minutes.

5. Open the lid of the pot, put in the lotus root pieces, cover the pot tightly, bring to a boil over high heat, then reduce to low heat, maintain a slight boil and simmer for 1 hour.

6. Turn off the heat and remove the green onions and ginger slices.

7. Add salt and pepper to the stewed lotus root and pork ribs soup. Season with fresh coriander just before serving.