2. Clean the ribs with running water, remove excess oil and blood clots, and chop them into small pieces of about 6cm with a coarse kitchen knife.
3. Boil a pot of water, blanch the ribs in boiling water, skim the blood foam after the water boils again, and take out.
4. 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.
5. Put the ribs in the soup pot, add the ginger slices, inject 3/4 pot of warm water, cover the pot and cook for 15 minutes.
6. Add lotus root pieces and turn to low heat 1 hour.
7. After the flameout, add salt to the stewed lotus root ribs soup.