Chinese Food
Stewed pork with lotus root
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Stewed lotus root. I love it; twice cooked pork. I also love it. Twice cooked pork is my favorite. Halogen lotus root. It's gone from the original small freshness. It's hot and mellow. But it's still sweet. The twice cooked pork keeps its spicy and strong. Two tastes dance on the tip of your tongue. It makes you delicious.
Cooking ingredients
Cooking Steps
Step1:Cut the lotus root into thin slices (it's self marinated. You can also buy the lotus root with good brine).
Step2:Take a piece of sliced pork that has been blanched and boiled.
Step3:Clean the green garlic and cut it into small sections with a slanting knife. The leaves of the white garlic are opened.
Step4:Peel and shred ginger, slice garlic, and cut dry pepper into long and thin sections.
Step5:Hot pot. Put a little oil pan. Put in the return pot and stir fry.
Step6:Stir until the oil comes out. Turn the meat into yellow and curl it to the side of the pot. Add in the ginger, garlic, dried pepper and stir fry until fragrant.
Step7:Add some soy sauce, color and stir fry well.
Step8:Stir fry the marinated lotus root slices. If it sticks to the pot, add a little water. Taste the saltiness. Pay attention to the salt. Because the marinated lotus root slices are salty.
Step9:Stir fry the garlic for a while, add some soy sauce and a little sugar, then stir fry the garlic leaves. Mix well and turn off the heat.
Step10:It's spicy and delicious. It's a good partner for dinner.
Cooking tips:The stewed lotus root has been marinated to taste. This dish doesn't need too much seasoning. There are skills in making delicious dishes.
