The method of stir-frying shredded pork with lotus root introduces the cuisine and its function in detail: home-cooked menu. Ingredients of fried shredded pork with lotus root: main ingredients: lotus root and shredded pork: 1. Wash lotus root and cut into strips, cut into pieces with acid, shred ginger, and chop dried peppers. Remove the shredded pork from the oil pan and stir-fry to change color. 4. Add shredded ginger and minced garlic, continue to stir fry and add cooking wine. The method of fish-flavored lotus root shreds introduces the cuisine and its efficacy in detail: spleen-invigorating and appetizing recipes, anemia recipes, taste: fish-flavored technology: fried fish-flavored lotus root shreds. Ingredients: lotus root 300g, pork (thin) 150g, seasoning: pickled pepper 5g, ginger 5g, onion 5g, douban hot sauce 8g, vinegar 10g. 15g starch (corn), 3g monosodium glutamate and 50g peanut oil. Features: 1. Cut lean meat into matchstick-thick shreds, add yellow wine, a little salt and dried starch, mix well and size, and swell at low temperature. 2. Peel the tender lotus root, cut it into filaments, rinse the mucus in clean water, take it out and drain it; 3. Shred pickled pepper and onion ginger; 4. Heat the pot and drain the oil. When it is 30% hot, put the shredded pork and starch into the pot, then put the shredded lotus root into the pot, stir it evenly, and then pour out the oil together; 5. Leave a small amount of oil in the original pot, add pickled pepper shreds, shredded onion and ginger and Sichuan bean paste, stir-fry to get fragrance and red oil, then add shredded pork and lotus root, stir-fry together, add yellow wine, white sugar, rice vinegar, fresh soup and monosodium glutamate, thicken raw rice flour, make the marinade tightly wrap the main materials and auxiliary materials, and sprinkle sesame oil and red and spicy oil to enhance the taste. Tips for making fish-flavored lotus root silk: 1. After the lotus root silk is cut, the mucus must be washed in time to avoid oxidation and discoloration, and it will not stick to the dough when cooked, which will affect the crispness, color and shape; 2. Seasoning and douban hot sauce must be fried, but not pasted.