1. Prepare the ribs and lotus root.
2. Peel the lotus root, wash it, cut it into hob blocks and set it on a plate for later use.
3. Put the ribs into the pot with cold water.
4. After the water is boiled, skim the scum.
5. Remove the blanched ribs and put them in a saucepan. (I use an electric rice cooker, casserole, electric pressure cooker. I usually use whatever pot I use to stew meat)
6. Add right amount of boiling water to cover the ribs, pour in a little cooking wine, add ginger slices, star anise and a small piece of dried orange peel. (Putting orange peel can make the ribs soup taste fragrant and not greasy, just don't put too much in a small piece, it will be bitter if you drink more soup)
7. After the ribs are simmered for half an hour, put in the lotus root.
8. Simmer for about another half an hour until the ribs are soft and rotten, and the lotus root is ready to taste after eating. Add appropriate amount of salt to taste.
9. Sprinkle a little more pepper to increase the aroma, and it's ready to be served.
Tips:1. You can add more water if you like to drink soup.
2. Put orange peel in the soup, it tastes fragrant and not greasy, just don't put too much in a small piece, it will be bitter if you drink too much soup.
