1. Clean the pork belly with skin and drain the water
2. Cut into 2 cm wide pieces of meat
3. Take an appropriate amount of lotus root, peel off the skin, and clean it
4. Cut into chunks
5. Heat a pan with cold oil, put rock sugar on a low heat and boil
6. When brown, the frying sugar color ends
7. Quickly pour the meat into the pot, stir fry over medium heat to get the fat in the meat
8. When the meat is tightened and hardened, you can pour out the excess oil, pour in some cooking wine, soy sauce, and scallion into sections.
9. After the green onions are fragrant, put the lotus root pieces into the pot and sprinkle some salt at the same time to make the surface of the lotus root pieces evenly colored
10. Put hot water into the pot, surpass the meat and lotus root, cover, turn to low heat and simmer
11. Slightly collect the juice, but turn off the heat
12. The meat is rotten and chewy, lotus root and sweet
13. Really tempting
Tips:Stir-fry the color with rock sugar can make the meat color and the surface shiny
