2. Seasoning: cooking wine 1 tablespoon, pepper 1 tablespoon, 2 tablespoons of refined salt, monosodium glutamate 1 tablespoon.

3. Wash the ribs and cut them into 3 cm long sections. Scrape off the rough skin on the surface of lotus root, cut into pieces and wash.

4. Wash ginger and cut it in half. Put the right amount of water in the pot, add half a slice of ginger, chives and cooking wine. Boil, add ribs, soak in water and remove for later use.

5. Put the wok on fire, add water, add ribs, half a slice of ginger and chives, and bring to a boil. Remove the floating foam and simmer for about 20 minutes.

6. Pour lotus root, ribs and soup into the casserole, stew for another 30 minutes, pick out ginger and leek, and add salt, pepper and monosodium glutamate.