1. Soak the spine for a while and change the water several times in the middle.
2. After the spine is soaked, set up another pot of cold water and prepare to blanch it.
3. The fire boiled, and glanced at the foam.
4. Pour out the blood water, create another pot of water, and add the broken pieces of ginger.
5. After the spine is simmered for an hour, add the lotus root.
6. Continue to simmer for 20 minutes until the lotus root is soft and waxy. Turn off the heat and add salt and chicken essence to taste.
7. Very tasty.
Tips:The spine is blanched in cold water to remove fishy. In winter, lotus roots tend to be soft and waxy, so they can be stewed until the chopsticks can be pierced through.
