Braised pork with lotus root

Recipe Recommendations

• pork belly appropriate amount
• lotus root appropriate amount
• pepper appropriate amount
• octagonal appropriate amount
• dried chili appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• rock sugar appropriate amount
• soy sauce appropriate amount
• salt appropriate amount
• cooking wine appropriate amount
• chicken essence appropriate amount

• salty and sweet
• burn
• ten minutes
• simple

Steps for Braised pork with lotus root

1

Peel and wash the lotus root, and cut it into small pieces for later use (actually, it's a larger diced piece, this time the pork belly is small pieces).

2

Cut the pork belly into small pieces, then place it into the pan with the ginger slices, add appropriate amount of water, add cooking wine, bring to a boil, then remove it to remove the blood, and control the water to dry for later use.

3

Copy sugar color. Put the rock sugar into the hot oil, stir slowly, and when the sugar turns purple-red, add the meat pieces to make them completely filled and colored.

4

After coloring the meat, add dried peppers, garlic, pepper, and star anise and stir fry together. Then add lotus root and stir fry together. Add appropriate amount of boiling water and cook until boiling.

5

Transfer all ingredients to a casserole, add soy sauce, and turn to low heat for two hours. After two hours, add salt and a little chicken essence, collect the juice over high heat, and serve.

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