Diced Pork and Lotus Pond Stir-fry

Name: Diced Pork and Lotus Pond Stir-fry
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Lean meat; A paragraph Lotus root; 20g Dried fungus; piece Red Bell Pepper; piece Yellow bell pepper; piece ginger; 2 petals garlic; Some shallot; Some starch; Some Soy sauce; Some sesame oil; a little black pepper powder; a little White vinegar; Some oil; Some salt

by Leaf's Little Chef

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Autumn dryness and air quality are often bad. This season is the season that needs to moisturize the lungs. The lotus root clears away heat, promotes body fluid and moisturizes the lungs. Vitamin C and carotene, of which β-carotene can be converted into vitamin A under the action of oil. Vitamin A is very helpful for growth and development and the protection of eyesight. The vegetarian dishes are relatively complete, with a little meat, combined with meat and vegetables, rich in nutrition and delicious.
It’s a bit far-fetched to call it Lotus Pond Xiaochao. I cook all Ding, because my daughter likes it very much. I don’t think there can be too many rules and regulations for cooking. Just cook something that suits me, nourishment, and eat. Diced pork is added, so it's called Diced Pork Lotus Pond Stir-fry. It's a refreshing dish. If you like this dish, let’s do it..."

Diced Pork and Lotus Pond Stir-fry

1. Prepare the raw materials, soak the dried fungus in cold water in advance.

Diced Pork and Lotus Pond Stir-fry recipe

2. Wash the soaked fungus and tear it into small pieces.

3. Cut the lotus root into cubes and wash with water.

4. Bring water to a boil in a pot, add appropriate amount of salt and white vinegar, add diced lotus root and fungus to cook.

5. Cut the lean meat into cubes, add a little black pepper, light soy sauce, and starch to mix well, then add sesame oil to make it smooth.

6. Cut red and yellow peppers into cubes, ginger and garlic into slices, and green onions into small pieces.

7. Put the boiled lotus roots and fungus into the cold boiled boil for too long, and then drain the water. (The lotus roots and fungus are more crispy after being cold)

8. Heat the pan, add a proper amount of oil and heat to 60% heat, add the diced meat and stir-fry until cooked, and set aside for later use.

9. Add appropriate amount of oil to the pot and heat until 80% hot, sauté the onion, ginger, and garlic.

10. Add diced lotus root, fungus, red and yellow pepper and stir fry until the red and yellow pepper changes color.

11. Add the fried diced meat, add some salt, a little white vinegar and stir fry evenly.

12. To thicken it out of the pot, just a little bit of water and starch will do. The starch must be less.

13. Finished picture.

Tips:
1. Adding a little white vinegar and thickening to this dish not only increases the taste but also reduces the loss of nutrients;
2. This dish should be fried in high heat and quickly out of the pot.