generally, the stewed lotus root is boiled for about 3 minutes.

Method of marinated lotus root:

1. Wash the meat, peel the lotus root, wash all spices (star anise, clove, cinnamon, dried tangerine peel, nutmeg and pepper), put them in seasoning bags (the spices can be wrapped and tied with gauze), cut the dried red pepper into sections, and pat the ginger loosely for later use.

2. The casserole is filled with water, and the meat and lotus root segments are put into the pot together. Add seasoning packets, pepper segments and beaten ginger pieces, and add soy sauce. After the soy sauce is mixed, the soup turns into a sauce red, and then boil.

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 are floating, put the whole lotus root into the pot and continue to cook.

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

5. If you like a more spicy taste, you can take out the pepper segments in the pot, mash them with a mortar until they turn into 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.