Cooking Steps

1. 

   Step1:1 chilled bones and 2 kilograms of pigs bend the cold water into the pot. Then add ginger slices and cooking wine

2. 

   Step2:The tube bone and the pig bend up the pot. Then wash it with pure water

3. 

   Step3:The tube bone and the pig bend under cold water. Add half of the pure water. Put in ginger. Cover the pot. Bring to a boil over high heat

4. 

   Step4:After boiling, turn to medium and small fire (small fire is better). Simmer for about 1.52 hours. Note - turn the bobbin and pig bend in the crane every other period of time to ensure even heating, so as to prevent some cooked and some raw ‼️‼️

5. 

   Step5:Cut lotus root. Lotus root can be cut a little bigge

6. 

   Step6:Put the lotus root into a basin. Put a spoon of edible salt. Shake the lotus root evenly in the basin. Marinate the lotus root

7. 

   Step7:Scoop up the foam in the sling and throw it away (the foam is bloodshot. It can't be left. It smells fishy

8. 

   Step8:Add some boiling water to the lotus root. After the soup is boiled, put the lotus root into the lotus root. Note - lotus root must be washed with salt and then put into the hanger. After lotus root is put into dangzi, add salt after water is boiled (remember not to use iron pot to make lotus root. Prevent it from turning black) ‼️ Note - if the lotus root is very pink. When the pig is bent and simmered to 78, add the lotus root. Simmer the lotus root for 4060 minutes. Turn it in the middle. The soup will be simmered.