What should I put in lotus root soup?

1. Wash ribs with running water to remove excess grease and blood clots, and chop them into small pieces of about 6cm with a thick-backed kitchen knife.

2. Cut off the pedicels at both ends of the lotus root, cut them in half longitudinally, clean them, check whether there is residual sediment in the eyes of the lotus root, and then cut them into hob blocks with a length of about 6cm.

3. Boil a pot of water, blanch the ribs in boiling water, skim the blood foam after the water boils again, skim it several times until no blood foam emerges, and then remove the ribs and drain them.

4. Put the ribs in the soup pot, add the onion, ginger slices and cooking wine, inject 3/4 pot of warm water, cover the pot, bring to a boil with high fire, and cook for 15 minutes.

5. Open the pot cover, put in the lotus root pieces, and cover the pot cover tightly. After the fire is boiled, turn to low heat, keep it slightly boiling, and stew for 1 hour.

6. Take out the onion and ginger slices after the flameout.

7. Add salt and pepper to the stewed lotus root ribs soup. Add fresh coriander to taste before eating.