Return to the pot of lotus root slices
By JulianBoyer
This dish is improvised. Every time when stewing beef at home, I always habitually stewing some lotus roots. The pork belly was extra when making twice-cooked pork the day before. So I thought of pairing the two ingredients together to make this re-cooked lotus root slices.
Recipe Recommendations
- pork belly a small piece
- lotus root a subsection
- minced garlic appropriate amount
- onion appropriate amount
- oil appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Return to the pot of lotus root slices
1
Wash the pork belly, bring it to a boil, add the meat and cook until it is 80% ripe, pick up and drain2
Slice the lotus root and pork belly that have been stewed in advance3
Pour a little oil into the pan, add minced garlic, stir fry the meat slices until golden brown, then add lotus root slices, stir fry for a while4
Season with salt, pepper, chicken essence and soy sauce and color. If you feel too dry during the period, add appropriate amount of marinade. Stir fry slightly and start the pan, and finally sprinkle with chopped green onion.