braised lotus root
As the saying goes,"lotus roots are broken and connected", but one of the lotus roots I produce here is "lotus roots are broken and not connected". It's just right. Tongtong eats silk lotus roots and always says that there is a "thread" sticking to her mouth. When eating this kind of lotus roots, she doesn't have this concern.
Recipe Recommendations
- lotus root appropriate amount
- pork belly appropriate amount
- octagonal appropriate amount
- rock sugar appropriate amount
- cinnamon appropriate amount
- oil appropriate amount
- grass fruit appropriate amount
- geranyl appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- salty and sweet
- braised
- three-quarters of an hour
- simple
Steps for braised lotus root
1
Peel the lotus root and cut it into pieces; tie the green onions.
2
Cut pork belly into mahjong pieces.
3
Put the oil in the pan and heat until it is 50% hot. Add in the rock sugar and stir fry the sugar color over low heat.
4
Stir fry the pork belly to color.
5
Add soy sauce, soy sauce and all spices into the pan and add water and cook for a while.
6
Add lotus root and stir fry evenly.
7
Transfer into a sand pot, add green onion knots and ginger and simmer for 30 minutes.
8
Sprinkle with chopped green onion.