braised pork with lotus seeds
By VicentaLakin
Recipe Recommendations
- lotus seed appropriate amount
- pork belly appropriate amount
- plum dried vegetables appropriate amount
- broccoli appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- honey appropriate amount
- salty and fresh
- burn
- several hours
- simple
Steps for braised pork with lotus seeds
1
Soak and wash lotus seeds three hours in advance, soak and wash dried plum vegetables three hours in advance, cut broccoli into small pieces, add boiling water to blanch, and fish out for later use. Shallots, ginger, garlic, minced for later use
2
Put water in the pan and bring to a boil, boil the pork belly until it is seventy to eighty ripe, remove it, spread with soy sauce and honey, and marinate for 15 minutes.
3
Put oil in the pan and heat it up, and fry the marinated pork belly with skin down.
4
Fry until the skin bubbles.
5
Slice the pork belly thinly, wrap the lotus seeds in it, trap it with shredded green onions and shape it, and pour it into a bowl.
6
Put a little oil in the pan, add onions, ginger, minced garlic and saute until fragrant, add plum vegetables and stir-fry.
7
Place the stir-fried plum vegetables on top of the lotus seeds, place them in a steamer, and steam for an hour.
8
After steaming, put the lotus seed meat upside down on a plate, set the broccoli on the side for a week, and drizzle with sauce. (Sauce: Put a little oil in the pan, stir-fry the onions, ginger and garlic until fragrant, remove it, add oil consumption, light soy sauce, soy sauce, a little salt, white sugar, chicken essence, a little boiling water, and boil to thicken with water starch)