1. Cut into small rows
2. Boil the water, blanch the ribs
3. Wash lotus root, peel and slice
4. First cut the ginger into long square shapes
5. Cut the sliced ginger horizontally so that the sliced ginger can be sliced very thinly (hold the knife in your right hand, and the index and middle fingers of your left hand need to press the upper part of the side of the knife and the right side of the sliced ginger. The remaining three fingers of the left hand should be higher than the index and middle fingers of the left hand. This will not cut your hand. If you are not used to it, you can cut it in the usual way)
6. Cut a thin slice of ginger so that it will be finely shredded later
7. Cut all the ginger slices into thin slices and place them half-overlapped on the cutting board
8. Cut the ginger slices quickly into shreds. If you are not used to it, you can cut them according to your own daily method, as thin as possible.
9. Heat the pan with oil, put the ginger shreds in the pan and sauté (the ginger shreds are thinner, the ginger is more fragrant, and the ginger flavor is easier to taste afterwards)
10. Put star anise and a little pepper in the pot and stir fry
11. Put the blanched ribs in the pot and stir fry for about 2 minutes
12. Put cooking wine, light soy sauce and water in the pot
13. Put the sliced lotus root in the pot
14. Soy sauce in the pot
15. Add water to the pot, simmer for 30 minutes
16. Use a knife to slap the green onions on the side (slap the green onions before cutting them, so that the aroma of the onions can be released more fully)
17. Sliced and flattened scallions
18. Put the chopped green onions in the pot
19. Cut bell pepper into small pieces (if you like spicy, you can use chili instead)
20. Put bell peppers in the pot, add salt and chicken powder
21. Add a little water and starch to thicken, harvest the juice over high heat, and continue to stir fry at the same time
22. Put in the chopped green onion before harvesting the sauce over high heat
23. will complete
24. Out of the pot and put on the plate, one word: incense
