main ingredient

lotus root 5g

pork belly 1 small piece

auxiliary material

ginger

2 pieces

cooking wine

1 tablespoon

soy sauce

2 tablespoons

salt

1 teaspoon

white sugar. The practice of lotus root slices

1.

The Amomum tsao-ko and cardamom are cracked with the back of a knife, and all spices except peppers are put into a tea bag (if not, put them directly into the pot); Peel lotus root, cut into thick slices, put it into the pot, and add pork belly and all spices and seasonings at the same time

2.

Add clear water until it is flush with the ingredients. After the fire boils, skim off the floating foam

3.

Cover the pressure cooker, turn to medium heat, and turn off the fire after SAIC motor. It's best to soak the lotus root slices for one night, and then take them out of the brine when eating.

Cooking skills

1. The lotus root slices themselves have no taste, so it's definitely not enough to put spices and seasonings. The secret is to put a piece of pork belly in addition to the ordinary spices and seasonings, so that the brine has oil and meat flavor, so that the marinated vegetables will be delicious (the marinated pork belly is also edible, although the meat is not big) Spice, what you put at home, if it is halogen meat, remember that onion, ginger and garlic are indispensable;

2. After eating the marinade, lotus root slices can be marinated with other vegetables and meat dishes. The older the marinade, the better. Add spices and seasonings according to the marinade situation every time. Filter off the dregs when the brine is not used for a while, fully boil it, let it cool, then seal it in a clean container, put it in the refrigerator, and take it out to thaw it when it is needed; If you don't use it for a long time, remember to take it out regularly to rehydrate and freeze it;

3.

The pressure cooker at home is airtight, so it may take less time to cook food than the ordinary pressure cooker. If you use the ordinary pressure cooker, you need to add a few minutes as appropriate.