Wash spare ribs in Penghu, peel and slice lotus roots, peel and slice carrots, wash lotus seeds and slice coriander for later use;

Pour 200cc of water into the pot (mainly to cover the Penghu ribs), boil the water, and then add the Penghu ribs (remove the dirty blood and wash them).

Then pour 600cc of water into the pot, add Penghu ribs, lotus root and carrot in turn after boiling, turn to low heat and cook until soft and tender, cover the pot and cook for about 20-30 minutes, then turn the pot over to see if Penghu ribs are milky white and lotus root and carrot are slightly soft and tender (be careful not to blanch for too long, so as not to affect the softness and brittleness of lotus root).

If it is almost ripe, you can add lotus seeds and a little sugar, and finally add coriander with special fragrance, and you can enjoy the lotus root and lotus seed ribs soup, which is a national treasure of traditional Chinese medicine.