Cut the lotus root into even slices with a thickness of about 0.5CM. After the pot is filled with water, put the cut lotus root slices into the pot and add various seasonings to cook. The seasoning is salt, pepper, aniseed, clove, dried tangerine peel, cinnamon, thirteen spices and pepper, which tastes good. It looks like it will take about 30 minutes to cook. There is hardly any water after cooking. After cooling, add sesame oil, a little sugar, Chili oil, salt and cumin powder. Hmm! It tastes good! Especially after freezing in the refrigerator. That's great.

Note: For example, the cooking time is less than 30 minutes, and you should add enough water at a time to avoid adding water all the time.

Along with the craze of Jason Wu duck neck in Wuhan, besides a series of Wujing duck products, another most popular one is spicy stewed lotus root slices. On several occasions, my father helped me bring Jason Wu duck neck and braised lotus root slices from Wuhan to Beijing to share with my colleagues in the office. In fact, the most popular duck neck is not Jason Wu duck neck, but lotus root slices. Spicy lotus root slices covered with red oil and halogen are fragrant and fragrant. Eating in your mouth is so spicy that you can only hiss and inhale, but you can't stop. A big bag of stewed lotus root slices was robbed by everyone in an instant. A few days later, I accidentally mentioned that my father was going back to Wuhan recently. Several colleagues turned and asked, "Can you ask your father to bring some lotus root slices?" Ha ha! It seems that I haven't eaten enough!

The taste of Jason Wu duck neck series products is confidential, and it is impossible for us ordinary people to know, but the spicy and delicious braised lotus root slices are loved by Hubei people since childhood, and every family will make them. If you like them, you might as well make them yourself at home. Of course, the home-cooked version of the stewed lotus root slices is not as spicy as the Jason Wu series, but it is absolutely delicious!

Generally speaking, the best time to make stewed lotus root slices is winter. Before and after the Chinese New Year, one is that the lotus root is thicker in winter, and it is also the season of bumper harvest of pink lotus root. This kind of lotus root is used for pickling lotus root slices, which is easy to cook and taste, and has a better taste. Second, people in Hubei have the habit of cooking all kinds of stewed vegetables in one pot during the New Year. Vegetarian dishes such as stewed lotus root must be marinated with marinated soup containing meat and a lot of animal oil, so the taste will be soft and sweet. It is not so cost-effective to mix a pot of marinated soup for only a few segments of marinated lotus root. Therefore, Jason Wu duck neck is also made of lotus root and duck products, and duck oil is soaked in the lotus root to make the lotus root taste better.

However, it is not that strict. Although there is no pink lotus root in summer, the crispy lotus root is crisp, sweet and tender, and its aroma is charming. It is good to drink with wine, but remember to choose bigger and thicker lotus roots to make it. If it is too small, it will melt in the pot, or it will taste too bad. As for the problem of animal oil, it is better to solve it. Just take a piece of fat or half a chicken and lotus root and marinate it together. Braised pork and braised chicken are also delicious!

Having said that, let's get down to business and see how to make spicy lotus root slices at home!

Preparation materials:

2-3 knots of lotus root, half a catty of fat pork (put more weight according to your preference, or other meat is ok)

Prepare seasoning:

0/00g of dried red pepper 1 slice of ginger1slice, 3-4 slices of star anise, a little clove, 2 slices of cinnamon, a little dried tangerine peel, 3-4 slices of nutmeg, a handful of pepper, salt, soy sauce, sugar and pepper.

Production process:

1. Wash the meat, peel the lotus root, wash all seasonings (star anise, clove, cinnamon, dried tangerine peel, nutmeg and pepper), put them in a seasoning bag (the seasoning can be wrapped with gauze), cut the dried pepper into sections, and pat the ginger loosely for later use;

2. Fill the casserole with water, put the loosened seasoning packets, pepper segments and ginger slices into it, add soy sauce, put the soy sauce into the mixture and bring the soup to a sauce red color, and boil;

3. After the fire boils, skim off the floating foam in the soup and continue to cook over medium heat. When the meat and seasoning float, put the whole lotus root section into the pot and continue to cook;

4. Wear meat with chopsticks at this time. If you can wear it easily, you can add salt, sugar and pepper to the pot to taste. The taste of soup is slightly salty than the salt you are used to;

5. If you like spicy taste, you can take the pepper segments out of the pot, mash them into red oil with a mortar, and then pour them into the pot to continue cooking;

6. Cook until the lotus root is even purplish red, and it is easy to stick it in with chopsticks, then turn off the fire;

7. Soak the lotus root slices in the marinated soup until it gets cold. Pick up the slices and eat them. If you like the super spicy taste, you can add spicy oil to taste.

Operation tips:

1, the water for boiling the brine soup should be given once, and no more can be added in the middle to avoid the thin taste of the brine soup;

2. When the meat in the pot is cooked until it is soft and rotten, you can pick it up first so as not to cook it too badly. If you are worried that there is not enough oil in the meat, you can add some cooking oil or add some pigskin to marinate together. When you buy meat at home, don't throw it away At this time, putting them into the pot together can not only help to increase the oily taste of pickled lotus roots, but also the pickled pigskin is very delicious.

3. By-products of braised lotus root production, such as braised pork and braised pork skin, can be used to make cold dishes or stir-fry other dishes.

4. The prepared brine should be packed in sealed containers, cooled and put into the refrigerator, which can be reused. However, if you add pot-stewed vegetables, remember to add some meat regularly and cook together.

How to choose the lotus root suitable for marinating;

Lotus root used to make marinated lotus root slices is suitable for thick lotus root, long lotus root knot and white appearance, while too fine and too fine is crisp and tender, which is not suitable for marinating.