Stir-fried pork with lotus white in Sichuan cuisine: cut lotus white into small pieces, shred the meat, add appropriate amount of soy sauce and raw flour, and a small amount of cooking wine and pepper to marinate for a while. Chop garlic, dry pepper and onion. When the oil is hot, pour in the meat, stir-fry until it changes color, and take it out. Pour some more oil. When the oil is hot, add garlic, dried peppers and scallions until fragrant. Then pour in the chopped lotus white and stir fry. When it is almost cooked, pour in the meat, add some soy sauce and a proper amount of salt and stir fry for a while.

Fried pork with lotus flower in Sichuan cuisine;

Lotus white is cut into small pieces. Shred the meat, add proper amount of soy sauce and raw flour, and a small amount of cooking wine and pepper, and marinate for a while. Chop garlic, dry pepper and onion.

Pour oil into the pan, fire, heat the oil, stir-fry the meat until it changes color and take it out.

Pour some more oil. When the oil is hot, add garlic, dried peppers and scallions until fragrant. Then pour in the chopped lotus white and stir fry. When it is almost cooked, pour in the meat, add some soy sauce and a proper amount of salt and stir fry for a while.