The practice is as follows:

1. Pour a little glutinous rice into a bowl, and add a proper amount of water to soak the glutinous rice. Note that glutinous rice can be crushed directly by hand, which takes about a day.

2. Cut the cleaned lotus root from one end (only about one tenth, so that you can see the small hole in the middle of the lotus root).

3. Put the soaked glutinous rice into the lotus root, press the glutinous rice tightly with chopsticks, then cover the lotus root cover that was cut off before and fix it with a toothpick.

4. Add an appropriate amount of water to the pot (provided that you can't pass the lotus root), add more than a dozen red dates, and stir about half a catty of brown sugar until the brown sugar is completely dissolved in water. At this time, add the lotus root stuffed with glutinous rice, cover the lid and start cooking the lotus root.

5. When the lotus root is completely cooked, you can take it out with chopsticks, unplug the toothpick on the lotus root cover, cut the lotus root into thin and even pieces, and finally pour the last pot of brown sugar water into it, or sprinkle a little white sugar, so a very sweet and tender lotus root dish is ready!