Material: 400g of lotus root.
Accessories: ginger10g; Cinnamon10g; 5 pieces of fragrant leaves; 2-petalled octagonal; 5 grams of pepper; Chenpi10g; 6 dried peppers; 4 grams of salt; Soy sauce15g; Rock sugar10g; Cooking oil 10g.
1. Brush the skin of the lotus root with a brush and cut it into thin slices, as shown below.
2. Wash the cut lotus root slices twice with clear water, and then soak them in clear water for 15 minutes, as shown in the following figure.
3. Prepare the marinade, as shown in the figure below.
4. Pour the cooking oil into the wok. When the oil temperature is 50% hot, add ginger, cinnamon, pepper, aniseed and pepper and stir-fry to give a fragrance, as shown below.
5. Pour a bowl of hot water, then add fragrant leaves, dried tangerine peel, soy sauce, rock sugar and salt to make a marinated soup, as shown below.
6. Take out the soaked lotus root slices and put them into the marinade to start marinating, as shown in the figure below.
7. After the pickled lotus root slices are colored, turn off the fire, leave some soup in the pot, and soak the lotus root slices to further enhance the flavor, as shown below.
8. You can eat it at last, as shown below.