Seasoning: light soy sauce, light soy sauce, blending oil, sugar, fermented bean curd (spicy) 1 piece, and pepper.

Braised lotus root with pork belly

1. Lotus root, pork belly, garlic, soy sauce, soy sauce, fermented bean curd, sugar, oil and pepper.

Cut pork belly into thick slices.

3. Add fermented bean curd, soy sauce, pepper and sugar, mix well and marinate for about 10 minutes.

Slice garlic.

5. Peel the lotus root and cut it into pieces the size of pork belly.

6. Stir-fry garlic slices in a hot oil pan, and stir-fry with a little salt will be more fragrant.

7. Stir-fry the salted pork belly until it becomes discolored and oily.

8. Add lotus root, add enough water, add a spoonful of wine and bring it to a boil.

9. stew until the juice is almost collected, and put a small amount of soy sauce to color.

10. Put the soy sauce on the fire and cook it continuously to make the color more uniform.

1 1. Stir fry until the juice is completely collected.

12. Pork belly is soft and glutinous, and lotus root is soft and glutinous. The more you chew, the better it tastes.