Braised pork belly with lotus root
It tastes good! The pork belly has water and fertilizer but is not greasy, and the lotus root has the effects of replenishing blood and reducing inflammation. The combination of the two is very perfect.
Recipe Recommendations
- pork belly appropriate amount
- lotus root appropriate amount
- ginger slices appropriate amount
- red onion appropriate amount
- South milk appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- braised
- three-quarters of an hour
- ordinary
Steps for Braised pork belly with lotus root
1
Remove the pork belly out of the water and slice it into slices for later use.
2
Peel lotus root skin, wash, and cut into small pieces for later use.
3
A piece of south breast.
4
Raise the oil pan and fry the ginger and spring onions until fragrant.
5
Add the pork belly and stir-fry for a while (the oil is clear).
6
Add light soy sauce, a little soy sauce, and sugar and stir fry well.
7
Stir fry with the south milk for a while.
8
Add lotus roots and stir well.
9
Inject appropriate amount of water (soak the ingredients) and boil over high heat, turn to medium to medium heat and simmer.
10
Simmer until lotus roots are tender, add salt and oyster sauce to taste.
11
The juice is collected on fire.
12
Put on the disc.