Or taro, lotus root and pickled ginger in my hometown. I'm not sure about the specific pickling method. All I know is that my father always brings a big bag back when he goes back. My dad said that the fried taro stalks must be cooked in a cold pot until cooked. Never cook in a hot pot, or your throat will itch after eating. I don't know why. Anyway, I will do as my father says!

material

Ingredients: 200g of taro lotus stalk, pickled ginger 1 slice,100g; Sichuan pork;

Accessories: appropriate amount of oil, a little light soy sauce and a little red pepper.

Fried diced meat with ginger and taro

1

Cleaning taro stalks

2

Wash the pickled ginger

three

Dice taro, lotus root and ginger respectively.

four

Sichuan style diced meat

five

Pour taro stalks and ginger into a cold pot, add appropriate amount of oil and stir-fry until hot.

six

Then pour the pork into the pot and stir-fry until cooked.

seven

Finally, add soy sauce and stir-fry until uniform.

eight

Add a little red pepper to the dish before serving.

skill

Because taro lotus stems are salty, this dish only needs a little light soy sauce without salt.