1. Wash lotus root and peel off
2. Wash the mung beans with clean water and soak for 3 hours.
3. Wash the red dates and set aside
4. Cut the lotus root one inch from the top of one end
5. Stuff the mung beans into all the lotus root holes in turn, poke them tightly with chopsticks until they are full
6. Cover the top, fix it with 4-5 toothpicks, put it in the soup pot, add water to the lotus root, and put the remaining mung beans in the water
7. Cover the lid and bring the water to a boil. Turn to low heat and simmer for 40 minutes. Add the jujube and simmer for about 30 minutes until the mung beans in the lotus root are boiled (the section will open up) and turn off the heat.
8. Take out the lotus root and let cool
9. Slice for use
10. Take a clean wok, sit on the fire and add a little water
11. Add rock sugar and burn until the rock sugar melts
12. Add honey and osmanthus
13. Until the osmanthus is cooked through and the juice is thick
14. Pour it on the mung bean lotus root
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