wash and peel ginger, cut into slices, keep ginger skin for later use, and cut onion into chopped green onion. Pour water into the pot, add ribs and ginger peel, boil and continue to cook for 3 or 4 minutes, then take out the ribs and drain them. Put the blanched ribs and ginger slices into a casserole, and add enough water. After the fire boils, cover the casserole and turn to low heat for about 1 hour. Peel the lotus root, cut it into pieces, sprinkle with salt, mix well and marinate for about 1 minutes. Put the lotus root into the flash and continue to cook for 1 hour with low heat. Finally, add a proper amount of salt to taste, then turn to medium heat and cook for about 1 minutes, sprinkle with chopped green onion and take out the pot.

jar soup is the most representative traditional Han Chinese food in Shandong and southwest Shandong. Xie Dengpu, the great-grandfather of Xie Yunde in Xieji Village, was founded in Guangxu period of Qing Dynasty, and the jar soup in the old place of Daxieji Town is the most authentic. It has registered the trademark of "Xieji Authentic Pot Soup" in the State Administration for Industry and Commerce. This soup is mainly made of sheep bones, sheep head meat, sheep liver, sheep heart, sheep tripe and other raw materials for a long time. Pepper and ginger are used as seasoning, and high-quality vermicelli is added. It is one of the most popular soups for local people, and it has been included in the famous dishes in southwest Shandong and Shandong, and was named as the famous Chinese food in 24.