Halogen lotus root practice:

, 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), cut the dried red pepper into sections, and pat the ginger loose 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 package, 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 sauce red, and the pot is 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 flavor 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 purple-red. You can easily pierce it with chopsticks and turn off the fire.