Braised Lotus Root
by Delightful food temptation
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. One section of the old white lotus root, after peeling off the skin, cut the lotus root into three large sections, then cut into thick slices along the lotus root hole, and finally cut into lotus root strips for use in pan equipment.
2. Right amount of pork belly, first cut into thick slices, and then change into strips, for serving. Heat the wok to remove the oil, lighten the wok, add the pork belly and stir-fry on a low fire. During the frying process, pour an appropriate amount of broth to fry the pork belly until fragrant. Add a small piece of rock sugar after it is thoroughly fried, pour in an appropriate amount of broth, stir-fry the rock sugar, and stir-fry until the sugar color sticks to the pork belly.
3. Add the right amount of star anise, cinnamon and dried chili, and pour in the right amount of broth, fry the fragrance of spices and the spicy taste of chili. Finally, add a spoonful of bean paste and stir fry together. Add the right amount of broth and pour in the lotus root, pour in the right amount of dark soy sauce, cover the pot after mixing, turn to a low heat and simmer for 20 minutes. Twenty minutes later, the fire collected the juice. After the soup is rich, add the garlic sprouts and chicken essence, stir-fry evenly over high heat, and you can start the pot.
4. Finished picture
