A very delicious dish of halogen has the local characteristics of Hubei; There is also a delicious food with its own characteristics-halogen lotus root. In memory; As long as the dishes related to lotus root are remembered, they are mouth watering. The shadow of lotus root is always indispensable on the table during the Chinese New Year holiday, which is usually used for stewing soup, frying and marinating. I like several flavors and they are easy to operate. Mom always leaves a big pot of old brine when she makes halogen lotus root and adds honey at the end. If there is no ready-made old brine; Prepare brine by yourself; The taste is fresh, especially fresh, and the taste is excellent. You can try it. The taste is spicy first and then sweet, and the aftertaste is endless. It feels super cool ~ "

Ingredients

Crispy lotus root (7 pieces)

Fragrant leaves (3 pieces)

Glycyrrhiza uralensis Fisch (3 tablets)

Zanthoxylum bungeanum (1 small bar)

Ginger (1 piece)

seasoning

Pork belly (500g)

Dry red pepper (10)

Amomum tsaoko (3)

Star anise (10)

Honey (2 tablespoons)

Choose crisp lotus root to halogen; Because its taste is slightly sweet and crisp; It can be eaten raw or cooked, and has high medicinal value. It is the first choice for the infirm, the elderly, women and children to nourish. The best time to make stewed lotus root slices is around the New Year. In the alternate time of winter and spring, the lotus root is relatively thick in winter, and such lotus root is especially easy to taste and tastes quite good.

Wash and peel the lotus root, put it on the chopping block and cut it into even pieces with a thickness of about 0.5CM. The taste of sliced halogen lotus root is easier to penetrate into the lotus root, and each lotus root will be full of halogen flavor ~

All the ingredients are ready, and now we are ready to add seasoning.

Put the washed pork belly into the casserole, and put the sliced lotus root into the pot together. Put in 1 spoon of salt.

Add cooking wine and bring it to a boil with high fire. Skim off the floating foam in the soup, put it in spiced powder and turn it into a casserole for stewing. The stewed soup is slightly heavier than the cooked food.

Depending on the situation, you can put more soy sauce, which is easy to color, and the color is sauce red.

Rinse pork belly and drain excess water; Braised pork chooses fat and thin pork belly; The brine is not greasy and tastes good. Blanch water before bittern to remove blood. Pork belly can be marinated whole or cut into several pieces.

Add pepper powder 1 spoon.

Put in 2 spoonfuls of sugar. Increase the sweet taste of halogen lotus root. It is an excellent choice to nourish the liver in spring and put rock sugar and sugar in the ingredients.

Seasoning and brine are fully put at one time; Don't add it halfway, so as not to destroy the rich taste of the marinade.

Wash all the spices and put them in the pot with ginger. The marinade can be put into a special container; You don't have to.

Add old brine; Pork belly can be marinated first. Continue to marinate the lotus root for ten minutes. Lotus root slices should be fragrant with pork belly ~ water must drown the ingredients; The taste is good for penetration. Both soy sauce and bittern have a certain degree of salinity, and the salt should be added appropriately. After the honey is put into the pot, let it soak in the marinated lotus root slices for several hours. Or eat it the next day, it will taste even better ~

Tip:

Nagging: 1. Sliced stewed lotus root tastes easier to penetrate into the lotus root, and each piece of lotus root will be full of stewed flavor ~ 2. The stewed soup is slightly heavier than the cooked dish. 3. Braised pork chooses fat and thin pork belly; The brine is not greasy and tastes good. 4. Put enough seasoning and brine at one time; Don't add it halfway, so as not to destroy the rich taste of the marinade. 5. Add old brine; Pork belly can be marinated first. Continue to marinate the lotus root for half an hour. Lotus root slices should be fragrant with pork belly ~ water must drown the ingredients; The taste is good for penetration. Both soy sauce and bittern have a certain degree of salinity, and the salt should be added appropriately. After the honey is put into the pot, let it soak in the marinated lotus root slices for several hours. Or eat it the next day, it will taste even better ~