1. Peel off the skin of the lotus root with a knife, then wash it with clear water, and there will be sediment in the middle. It is best to wash it with running water, cut it into thick pieces with a knife, about 5 mm, and then cut it into small pieces for convenient eating. A lotus root can be made into a big plate and put into the plate for later use.
2. add water to the pot and a little white vinegar to the water, so that the cooked lotus root will not turn black easily. After the water is boiled, add the lotus root for two minutes. Take it out and let it pass through cold water, so as to keep the lotus root crisp and tender.
3. Prepare a piece of pork belly, wash it, cut it into pieces and put it on a plate for later use.
4. Wash and shred three peppers with an oblique knife. If you like spicy food, you can also prepare a little millet spicy, cut it into silk and put it on a plate for later use.
5. Ginger, garlic and minced meat.
6. Cook oil in the pot. When the oil is hot, add chopped pork belly, a little pepper and two aniseed, and start to stir fry. Then add Jiang Mo and minced garlic into the pan and continue to stir fry for several times. Pour the cooking wine into the pot and stir-fry a few times, stir-fry the fishy smell in the shredded pork, add the shredded pepper, stir-fry a few times, add the soy sauce, salt and lotus root, and stir-fry evenly over high fire.