2, pork belly thick cut

3. Marinate pork belly with soy sauce, fermented bean curd, sugar and pepper for about 10 minute.

4. The peeled lotus root is almost as big as the pork belly.

Step 5 slice garlic

6. Stir-fry garlic slices in a hot oil pan, add a little salt and stir-fry.

7. Stir-fry the marinated pork belly until it is fragrant and oily.

8, add lotus root, add enough water, 1 spoon of wine to boil, change to low heat stew.

9. Add a small amount of soy sauce when cooking until the juice is almost collected and used for coloring.

10, stir fry with soy sauce.

1 1, stir-fry until the juice is completely collected.

Oil, salt, sugar, octagonal garlic and onion sufu 1.

Production step editing

1. Prepare materials

Burn a red pot

Drain oil

4. Add garlic after the oil is hot

Fried pork

6. Lotus root and star anise

7. Add water, sugar, fermented bean curd, onion, cover the pot and cook for about 30 minutes, then add salt.

8. Cook again 10 minutes.

1. Wash and peel the bought lotus root for later use; Prepare pork stuffing, and mix well with soy sauce, chopped green onion, proper amount of salt and chicken essence (I used this stuffing left over from my mother's last package of jiaozi, which has been frozen in the refrigerator and just used up). Store starch, cut the lotus root into pieces (first cut to 60% position, second cut, so each lotus root piece is equivalent to two pieces, with a knife edge in the middle, which can be used to put meat stuffing) and soak it in water for later use.

2. Take a lotus root slice and wipe the middle intersection with starch, and then evenly add the meat stuffing, as much as you like. You like to eat more meat, but if you don't, eat less. Then both sides of the outside are stained with starch. Mix soy sauce, salt, chicken essence, sugar and cooking wine with water.

3, fire, fry the lotus root slices on low heat, turn one side golden, then turn to the other side, remove the two sides golden, so that all the lotus root segments are fried, and then put the fried ones back into the pot.

4. Pour in the prepared juice and cook for a few minutes on low heat. When the juice dries, you can eat it.