1. Soak the peeled mung beans in clean water for 2 hours, then wash and isolate them. I chose peeled mung beans, so that the soup wouldn't float with the skin of mung beans, and it was relaxed and soft. If you use peeled mung beans, you have to soak them overnight.

2. Put the ribs into the pot and add cold water. After the water is boiled, blanch it for 2 minutes and take it out for later use. Soak pig bones in water for later use.

3. Cut the upper part of lotus root and soak it in water for 30 minutes. I don't have much lotus root mud, so I can soak it for 30 minutes. If there is too much mud, I have to soak for about 1 hour. Then I will pour water into the lotus root and hold the hole in the lotus root with both hands. Shake it from side to side a few times, and I can pour out the mud and wash it several times until the poured water is clean.

4. Put the washed lotus root vertically, and then gently put the mung bean into it several times. When mung beans are full, press them with chopsticks. As long as you press them and continue to put mung beans, mung beans can't be put directly.

5. After the lotus root is filled, put the top of the lotus root cut off before on it, and then fix the lotus root cover and lotus root body with three toothpicks.

6. Put ginger slices, pork bones, horseshoes and lotus roots into the soup pot, and add water according to the number of people. Bring it to a boil with high fire, then simmer for 2 hours and season. After the soup is boiled, pick up the lotus root and cut it into pieces.