Braised Pork with Lotus Seeds

Braised Pork with Lotus Seeds

1. Take an appropriate amount of fresh lotus seeds

2. Peel the lotus seeds and wash them clean. No need to core. Fresh lotus cores are not bitter.

3. Clean the pork belly and cut into 2 cm square pieces.

4. Add 2 tablespoons of bottom oil to a non-stick pan, put the cut meat into the pan, and fry slowly over medium and low heat, turning regularly until the color of the fatty meat becomes a little transparent. The fried meat is served, drained and set aside.

5. Add 2 tablespoons of bottom oil to the wok, put the rock sugar in the low heat, and stir until the rock sugar has completely melted and changed the color of the sauce. Pay attention to the heat, be sure to medium-to-low heat. Stir-fried sugar will taste bitter.

6. After the sugar color is fried, put the fried pork belly in the pan, quickly stir-fry until the sugar color is evenly coated, pour in the dark soy sauce, continue to fry until the meat is colored, cook in a small bowl of Huadiao wine, stir and fry evenly.

7. Add boiling water 2 finger widths beyond the meat into the pot, add two or three slices of ginger, two star anises,

8. Put in the peeled lotus seeds, add a little salt, turn to low heat and simmer for about two hours after the high heat is boiled. After 1 and a half hours, boil the pot to taste, then adjust the sweetness and saltiness according to the situation, and then simmer half It's enough for the soup to thicken within hours.