(1) Blanch the ribs and wash them for later use. Wash lotus root and cut into large pieces. Pat the garlic cloves lightly and cut the green onions obliquely.

(2) Add oil to the pot, heat it, stir fry garlic cloves, stir fry ribs for about 2 minutes, and then add lotus root slices to continue stirring.

(3) Add the lotus root for about 2 minutes, and fry it almost. Add a bowl of water, add soy sauce, boil and simmer.

(4) When the soup is about to be completely dried, add salt and stir fry evenly, continue to dry the soup thoroughly, and add the onion to stir fry until fragrant.

2. Stewed ribs with lotus root:

(1) Cut the ribs into small pieces, blanch, wash, peel the lotus root, wash and cut into pieces, and soak in water for later use.

(2) Put water and ribs in the pot and bring to a boil, skim off the floating foam, add cooking wine, sugar, onion, garlic cloves and ginger slices, and simmer for 40 minutes until cooked.

(3) Pick out the onion segments, ginger slices and garlic cloves, add the lotus root blocks and salt, continue to stew for 20 minutes until the ribs are soft and rotten, put them into the soup basin, and sprinkle with chopped green onion.

3. Stewed ribs with ginkgo and lotus root:

(1) Wash Lycium barbarum and Ginkgo biloba until soft with water, wash ribs, blanch in boiling water, remove and rinse, peel lotus roots and cut into thick slices for later use.

(2) Put all the materials into the soup pot and drown them with water.

(3) Bring the fire to a boil, turn it down for 40 minutes, add rice wine and salt and continue to cook for 20 minutes.