Braised lotus root with pork belly
By MoseKshlerin
Hot pork belly is a Cantonese roast meat, which is often used in the side dishes of Cantonese food. The function is to enhance freshness and match it, just like ham. Braised lotus root with pork belly is a home-cooked dish. It uses the taste of roasted meat to bring out the aroma of lotus root. The two ingredients are suitable and taste quite good.
Recipe Recommendations
- lotus root 400 grams
- garlic appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- salty and sweet
- braised
- ten minutes
- ordinary
Steps for Braised lotus root with pork belly
1
The pork belly is ready-made and cut into thick slices for later use.
2
Peel and wash lotus root
3
Cut lotus root into large pieces for later use.
4
Remove the oil pan, saute the garlic until fragrant, add the meat and stir-fry to get the oil.
5
Add the chopped lotus root and stir well
6
Add appropriate amount of water, soy sauce, oyster sauce, and salt, bring to a boil over high heat, and simmer for 20 minutes on low heat.
7
A fragrant and delicious braised lotus root with braised pork belly will do.