Practice and ingredients of jar soup

Wash and peel the ginger, slice it, keep the ginger skin for later use, and cut the onion into chopped green onion. Pour water into the pot, add ribs and ginger skin, boil and continue to cook for 3 or 4 minutes, then take out the ribs and drain the water. 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 lotus root, cut into pieces, sprinkle with appropriate amount of salt, mix well and marinate for about 10 minutes. Put the lotus root into flash and continue to cook on low heat 1 hour. Finally, add a proper amount of salt to taste, then turn to medium heat and cook for about 10 minutes, sprinkle with chopped green onion and take out.

Tanzi soup is the most representative traditional Chinese food of Han nationality 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. The trademark of "Xie Ji Authentic Canned Soup" has been registered in the State Administration for Industry and Commerce. This soup is mainly made of sheep bones, sheep head meat, sheep liver, sheep heart, sheep belly and other raw materials for a long time. Zanthoxylum bungeanum and ginger are used as seasoning, and high-quality vermicelli is added. It is one of the local people's favorite soups. It is listed as a famous dish in southwest Shandong and Shandong, and was named as a famous Chinese dish in 2004.