Chinese Food
Braised pork with lotus root
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In Cantonese restaurants and big stalls, lotus root stewed pork can always be found in the menu, and the order rate is very high. Especially in the harvest season of lotus root in 18 Chong, Nansha, Guangzhou. Braised pork with lotus root is 100% of the serving rate. It can be seen that it also plays a very important role in Cantonese cuisine. The ingredients of stewed pork with lotus root are streaky pork and lotus root. Streaky pork is fat but not greasy after it comes out of the water. It is stewed with low-fat lotus root in a small fire. The stewed taste of sticky, sticky and glutinous lotus root is more enjoyable. The soft streaky pork is full of fragrance and praise.
Cooking ingredients
Cooking Steps
Step1:Wash and scrape lotus root and cut into small piece
Step2:Put some water into the pot and bring to a boil. Put in the pork and scald for 3 minutes. Remove
Step3:Cut into chunks about the size of lotus roo
Step4:In another pot, heat it with a little cooking oil. Add ginger slices and stir fry
Step5:Add rose bean curd and soy sauce and stir fry for a whil
Step6:Stir fried por
Step7:Pour in cooking win
Step8:Add 800ml boiling water to cover the pork completel
Step9:Turn the heat to simmer for 30 minute
Step10:Add lotus root, soy sauce and suga
Step11:Simmer on low heat for 30 minute
Step12:Just collect the juice in the fir
Step13:I love home food. Stewed pork with lotus roo
Cooking tips:1. Material weight - 23 people. There are skills in making delicious dishes.
