In fact, south milk is a common red bean curd in our supermarket. Besides dipping in the sauce and matching porridge with steamed bread, using red stew is also an excellent seasoning. For example, this "south milk Braised Lotus Root" to be cooked today has a unique taste because the red side has played a role. The main ingredients are very simple, just pork belly and lotus root. Just remember my little trick and make sure it's soft and rotten, the pork belly melts in the mouth and is not greasy at all.

Ingredients: pork belly, lotus root

Seasoning: red bean curd, ginger, green onion, soy sauce, cooking wine, clear oil, salt, star anise, cinnamon, pepper, fragrant leaves, vinegar and rock sugar.

Step 1: cut the pork belly, clean it, and marinate it with a little salt for about 10 minutes;

Step 2: Peel and wash the lotus root and cut it into thick pieces of about 2 cm;

Step 3: put 1 teaspoon of oil in the pot. When the oil temperature is 50% hot, turn to low heat, fry the salted pork belly in the pot, fry out excess oil, and remove the oil control when the meat is slightly golden yellow;

Step 4: Wash the pan, put 2 teaspoons of oil, and fry the lotus root. Both sides are golden, and the lotus root can be fished out to control oil.

Step 5: Put pork belly, lotus root, ginger, green onion, soy sauce, cooking wine, star anise, cinnamon, pepper, fragrant leaves, vinegar and rock sugar into the pot, then let go of the water, just enough for the main ingredients;

Step 6: Crush three pieces of red bean curd into mud. Bring the ingredients in the pot to a high fire, then add the bean curd and stir well. Then simmer for 30 minutes. If you stew in an electric cooker, just choose the cooking button, and you will be prompted by yourself after cooking, which is more labor-saving;

Step 7: Add salt to taste when the pan is ready, and then you can eat.

Tips:

If you want to make it non-greasy, the pork belly should be fried in a pot to get excess oil, and you can't put more clear oil for frying meat. 1 teaspoon is enough;

The lotus root should also be fried to prevent the lotus root from boiling; If you don't fry it, the lotus root will be boiled before the meat is soft and rotten;