Ingredients: an appropriate amount of blanched pork ribs, an appropriate amount of fresh lotus root. Accessories: a little salt, an appropriate amount of pepper, an appropriate amount of Huadiao wine, an appropriate amount of minced green onions, and a few slices of ginger. Steps: 1. Heat up the oil pan, and when the oil in the pan reaches 70% heat,

Add the minced ginger and sauté until fragrant, then add the ribs and stir-fry over high heat; 2. When the ribs are slightly golden, spray in an appropriate amount of Huadiao, add a few slices of ginger, and stir-fry for a few times; 3. After simmering for 5 minutes, sauté

Pour the boiled water into the pot to cover the ribs, cover the pot, and bring it to a boil over high heat; 4. After the pot is boiled over high heat, turn the heat to low and slowly simmer the ribs for about 45 minutes; (do not cook in the middle

Open the pot) 5. After 45 minutes, you can find that the pork ribs soup has become quite thick and milky white; 6. Put the cut lotus root segments into the almost thick pork ribs soup; 7. Turn the heat to high,

Bring the pot to a boil, then reduce to a simmer and cook slowly; 8. After simmering for 30 minutes, boil the pot and add a little salt according to your taste.

(Note, when cooking any lotus root dishes, it is best not to add salt too early, as this can prevent the lotus roots from turning black).

9. Continue to simmer for 5 minutes, then turn off the heat.