In fact, Nannai is a kind of red bean curd that is common in our supermarket. In addition to dipping sauce, porridge and steamed bread, braised pork is also an excellent seasoning. For example, the "south milk Braised Lotus Root" to be cooked today has a unique taste because the red edge plays a role. The main ingredients are very simple, just pork belly and lotus root. Just remember my little trick and make sure it's soft and rotten. The pork belly melts in your mouth and it's not greasy at all.

Ingredients: pork belly and lotus root

Seasoning: Douchi, ginger, onion, soy sauce, cooking wine, clear oil, salt, star anise, cinnamon, pepper, fragrant leaves, vinegar and rock sugar.

Step 1: Cut the pork belly, clean it, and marinate it with a little salt 10 minutes or so;

Step 2: Peel and wash the lotus root, and cut it into 2 cm thick slices;

Step 3: put 1 teaspoon of oil in the pot. When the oil temperature is 50% hot, turn to low heat, and fry the marinated pork belly in a pot to fry the excess oil. When the meat is slightly golden, it can be taken out to control the oil.

Step 4: Wash the pot, add 2 teaspoons of oil and stir-fry the lotus root. Golden on both sides, remove the lotus root and control the oil.

Step 5: put pork belly, lotus root, ginger, onion, soy sauce, cooking wine, star anise, cinnamon, pepper, fragrant leaves, vinegar and crystal sugar into the pot, and then put down the water, just enough for the main ingredients;

Step 6: Grind three pieces of red tofu into mud. Heat the ingredients in the pot with high fire, then add the tofu and stir well. Then simmer for 30 minutes. If you stew in an electric cooker, just choose the cooking button, and you will have your own tips after cooking, which is more labor-saving;

Step 7: Add salt to taste when cooking, and serve.

Tips:

If you want to be non-greasy, the pork belly should be fried with more oil, and the fried meat should not be fried with more clear oil. 1 teaspoon is enough;

Lotus root should also be fried to prevent the lotus root from boiling; If you don't fry, the lotus root will be cooked before the meat is soft and rotten;