Raw Materials:

Lotus Vegetable (Lotus Root), Pork Tenderloin (Pork is even better, but we don't have it at home), Green Onion, Garlic.

Seasoning:

Salt, chicken essence, five-spice powder, ginger powder, cornstarch, soy sauce, dark soy sauce, oil.

Practice:

1, lotus peeled and sliced, and then soaked in tepid water (to prevent lotus discoloration, the color of the dish is not good);

2, tenderloin sliced, and then with five spice powder, ginger powder, cornstarch, soya sauce, soy sauce, oil marinade for 10 minutes (a little bit of soy sauce is good, a little on the color);

3, green onions sliced, garlic minced;

4, the lotus into the slice of boiling water with a little salt blanching 30 seconds, fishing out of the cool water, control dry standby;

5, hot pan oil, quickly slide into the tenderloin slices, discoloration fishing out of the oil standby;

6, stay in the bottom of the oil, and then put onions and garlic burst the pan and add the control of the dry lotus slice of water, stir-fry for half a minute, then add the tenderloin slices, and stir-fry together until cooked, add salt and chicken seasoning to taste! out of the pot