Cooking Steps

1. 

   Step1:Lotus root peeled and washe

2. 

   Step2:Wash mea

3. 

   Step3:Put all the spices in the seasoning box. Cut the dried chili into sections. Slice the onion and ginger

4. 

   Step4:Put the water in the casserole. Put the meat and lotus root into the casserole togethe

5. 

   Step5:Put in the seasoning bag. Pepper, onion and ginge

6. 

   Step6:Then add the kelp knot and cooked egg

7. 

   Step7:Add marinated juice, soy sauce, mashed beancurd, and pour into the pot. Mix until the soup is sauce red. Boil in the pot

8. 

   Step8:When the heat is over, skim the floating foam in the soup. Continue to turn to medium heat and cook it. Use chopsticks to cut the meat. If you can easily pass through it, add salt and sugar to the pot to taste it. Cook until the lotus root is purple and red. Turn off the heat. Soak the lotus root slices in the brine soup until it cools. Then you can eat it