In Cantonese restaurants and food stalls, lotus root stew can always be found in the menu, and the ordering rate is very high. Especially in the harvest season of lotus root in Nansha, Guangzhou, the braised pork of lotus root 100%! It can be seen that it also occupies a very important position in Cantonese cuisine! The ingredients of braised pork with lotus root are pork belly and lotus root. Pork belly is fat but not greasy after it comes out of the water. Simmer with low-fat lotus root, and the cooked lotus root tastes sticky, and the more you chew, the more enjoyable it is. Soft pork belly, full of fragrance, awesome!

material

Lotus root 500g

Pork belly 300 grams

30g of ginger slices

Rose sufu (southern milk) 1 yuan

Douchi sauce 15g

6 ml soy sauce

Cooking wine 15ml

6 grams of sugar

A little cooking oil

800 ml of boiled water

Practice steps

1, lotus root is washed, peeled and cut into small pieces.

2. Boil the pot with proper amount of water, add pork belly and blanch for 3 minutes, and then take it out.

3, cut into pieces and the size of the lotus root.

4, another pot, inject a little cooking oil to heat, add ginger slices and stir fry.

5. Add rose sufu and bean paste and stir fry for a while.

6. Add pork and stir fry

7. Pour in cooking wine

8. Add 800 ml of boiling water until the pork is completely submerged.

9. After the fire boils, turn to low heat and simmer for 30 minutes.

10, add lotus root, soy sauce and sugar.

1 1, simmer for 30 minutes.

12, juice can be collected by fire.

13, I love home cooking and lotus root stew.

skill

1. Material quantity: 2-3 people.