This is the most greasy dish.
Steaming food with a lot of fat is the healthiest way to eat it. However, using lotus leaves to steam it releases all the excess fat.
All seasons have their own distinctive dietary characteristics all year round. Wild vegetables in spring, lotus fragrance in summer, chrysanthemum flavor in autumn, and hot pot in winter, each has its own wonderful and wonderful.
Braised pork with lotus leaf rot
By LoyalMante
Recipe Recommendations
- lotus leaf 1 bunk
- mushrooms of 6
- day lily 100 grams
- sugar appropriate amount
- soy sauce appropriate amount
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- halogen
- three-quarters of an hour
- ordinary
Steps for Braised pork with lotus leaf rot
1
500 grams of pork belly with skin.
2
6 mushrooms.
3
1 lotus leaf.
4
Wash the pork belly first, boil water, and fry the meat first.
5
Mix the tofu gravy, sugar and salt well before using.
6
Heat an oil pan and fry the washed and beaten pork belly (it is better to change color, don't burn it).
7
Let it cool.
8
After the meat has cooled, cut it into pieces and spread the mixed sauce on the meat.
9
Wash the mushrooms and soak the day lily. Wash the lotus leaves, spread them in the steamer, and place mushrooms and day lily under them.
10
Put the meat on top.
11
Wrap it up.
12
Put it on the pan and steam it, and place it on a plate together with the lotus leaves.Braised pork with lotus leaf rot Make Tips
Chef's Tip: Both dried and fresh lotus leaves can be used to make this dish.