Lotus Pork

Lotus Pork

1. Prepare ingredients: pork belly, rape, carrots, light soy sauce, dark soy sauce, cooking wine, green onions, ginger, bay leaves, cumin, star anise, pepper, lotus seeds, sugar, salt, dried plums.

2. Soak the lotus seeds in cold water overnight

3. Wash the pork belly and wipe off the water, then use a spray gun to burn the skin of the meat black (this is a good way to remove the fishy effect)

4. Then soak the cooked meat in cold water for 30 minutes, scrape off the black part with a knife and wash it clean.

5. Cut the green onion into sections, slice the ginger, put the bay leaves, cumin, pepper and star anise into the seasoning box.

6. Boil the pork belly in a pot of cold water, add the green onion and ginger and the seasoning box.

7. Add 20ml of cooking wine

8. Add 25ml soy sauce

9. Then add 5 grams of salt and 5 grams of sugar, boil, cover and simmer for 40 minutes.

10. Take the boiled pork out and wipe dry, and rub the skin twice with soy sauce.

11. Heat up a wok and add 10 grams of corn oil

12. Then wash down the pork skin and put it in the pot, fry the pig skin. When you see the pig skin bubbling, turn off the heat in just ten seconds, take the meat out to cool and put it in the refrigerator overnight.

13. Take out the next day and slice the cooked meat into thin slices

14. Put a lotus seed on each piece of meat and roll it up. Pay attention to the side where the lotus seed head is flush with the skin.

15. Place the rolled meat rolls in a bowl, and chop the remaining leftovers.

16. The dried plums are soaked in warm water for 1 hour, then washed and dried to control the moisture. Chop the green onion and ginger for later use.

17. Heat up the wok, add 20 grams of corn oil, then add minced meat and stir fry.

18. When the oil in the minced meat comes out, add the minced green onion and ginger to the pan.

19. Stir-fry dried plums and vegetables with controlled moisture

20. Add 10ml light soy sauce

21. Add 2 grams of salt and 3 grams of sugar and stir fry for a while

22. The fried dried plums are packed on the laid-out meat rolls and compacted.

23. Put it in a pot of boiling water and steam for one hour.

24. When steaming the meat, wash the carrots and the whole rapeseed. Use a knife to remove some of the rapeseed leaves. Cut the carrots thickly. Use a pointed knife to make a hole in the head of the rapeseed, and then shred the carrots. Plug it in.

25. Boil a pot of boiling water, add some salt and corn oil to the water.

26. Put the rapeseed in the water, blanch it, remove it, immediately sublime it in cold water, and control the moisture.

27. Arrange the blanched rapeseed in a radial pattern. At this time, the meat is also steamed. First buckle the bowl on a flat plate, then align the center of the large plate, quickly withdraw the plate, and place the buckled meat on the rape leaves. That's it.

Tips:

1 The black-burning method of pigskin is very effective in removing fishy. If you do not have a spray gun, you can omit this step.
2 When frying the meat, the pan is not too hot, I am a bit too hot, and the skin is a bit dark.