Lotus root fried meat delicious and simple practices are as follows:

Required ingredients: lotus root, pork, millet pepper, garlic rice, scallions.

1, lotus root peeled and cleaned, the lotus root from the center of the cut, cut into slices and then cut into lotus root silk, cut the lotus root silk should be cut longitudinally, so that you can cut out the lotus root silk.

2, pork cut into thin slices, pork should be selected with fat pork, sautéed pork can make the texture of the lotus root better.

3, and then cut small materials: millet chili pepper cut into circles, garlic grain cut into garlic paste, white onion cut into small circles of green onion leaves cut into green onion section.

4, the lotus root blanching: pot add the right amount of water, after the water boils, add a spoonful of salt, a little oil to make the lotus root more shiny, under the lotus root blanching for 30 seconds and fish out, put into cold water to cool, so that the lotus root tastes more crunchy, control the water and standby. Blanch the lotus root and then stir-fry, you can make the lotus root more crispy and tender texture, not easy to blacken when cooled.

5, frying pan cleaned and burned dry water, and then under the pork, the meat slices stir-fried fat. Sliced meat stir-fried to slightly rolled and then under the garlic rice onion white millet chili, stir-fried flavor, and then into the lean meat, stir-fry evenly over high heat.

6, began to give the meat seasoning, put a little cooking wine to fishy, the right amount of soy sauce coloring, a little salt, stir fry evenly to taste. Then put the drained water of the lotus root, stir-fry evenly, lotus root blanching has been 8 minutes cooked, the pot can not be fried too long, otherwise it is not crispy enough, add a little water starch, and then add a spoonful of oyster sauce to refresh, and finally into the green onion stir fry can be out of the pot.