Braised lotus root with pork belly is a famous dish of Han nationality and belongs to Cantonese cuisine. Marinate pork belly with soy sauce, fermented bean curd, sugar and pepper for 10 minutes. Peel the lotus root and cut it into pieces the size of pork belly. Slice garlic, stir-fry garlic slices in a hot oil pan, and add some salt to make them more fragrant. Stir-fry the marinated pork belly to sesame oil, add lotus root, add enough water, boil 65,438+0 teaspoons of wine, simmer on low heat until the juice is almost collected, add a small amount of soy sauce to color, and stir-fry the soy sauce on the fire until the juice is completely collected.

condiments

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Pork belly 200 grams

Lotus root 200g

condiments

Garlic right amount

Sufu 1 block

condiment

Proper amount of soy sauce

Take a proper amount of sugar 2g.

1 spoonful of wine

Appropriate amount of pepper

1, ingredients: lotus root, pork belly

2, pork belly thick cut

3. Marinate pork belly with soy sauce, fermented bean curd, sugar and pepper for about 10 minutes.

4. The peeled lotus root is almost as big as the pork belly.

Step 5 slice garlic

6. Stir-fry the garlic slices in a hot oil pan and add a little salt to stir fry.

7. Stir-fry the marinated pork belly to sesame oil.

8, add lotus root, add enough water, 1 tablespoon wine to boil, change to low heat stew.

9. Add a small amount of soy sauce when cooking until the juice is almost collected and used for coloring.

10, stir fry with soy sauce.

1 1, stir-fry until the juice is completely collected.