Seasoning: two slices of ginger, one tablespoon of cooking wine, two tablespoons of soy sauce, one teaspoon of salt, and white sugar 1 tablespoon.
Spices: one fragrant leaf, one dried pepper, one star anise, 20 prickly ash, one tsaoko and two cardamom.
method of work
1. Chop tsaoko and cardamom with the back of a knife, and put all spices except chili into a tea bag (if not, put them directly into the pot).
2. Peel the lotus root, cut it into thick slices, put it in the pot, and add the pork belly and all spices and seasonings.
3. Add water until it is flush with the ingredients. After the fire is boiled, skim off the floating foam.
4. Cover the pressure cooker, turn to medium heat, and turn off the fire after SAIC 15 minutes. It is best to soak for one night, and then remove the lotus root slices from the brine when eating.