Roasted Pork Lotus Root Noodles
1.
Boil the pork belly in a pot of boiling water, boil the pork belly until it boils, and then remove from the heat. Wash off the impurities in the pork belly with water and drain it for later use.
2.
Take a deep pot, add salad oil + two granulated sugar and cook on medium-low heat until the sugar is slightly caramelized. Add pork belly pieces and fry until golden brown on each side.
3.
After coloring, add ginger slices + garlic granules to explode the aroma, then pour in rice wine + soy sauce to choke the aroma and slightly burnt the bottom of the pot.
4.
Add an appropriate amount of broth, and the amount of water needs to be submerged to half of the flesh (depending on the situation of the pot).
5.
Boil on high heat until full, then change to low heat and add rock sugar, cover and simmer for about 50 minutes (the meat needs to be turned over once), then turn off the heat and simmer for about 30 minutes.
6.
Prepare the minced garlic!! Put all the ingredients in the mixing cup, beat with an electric mixer until puree, and set aside.
7.
Pick up the pork belly and drain it, then put it in a baking tray lined with tin foil. Use a knife to mark the top of the skin with deep lines.
8.
Spread about two tablespoons of ginger and garlic paste on the skin with the lines, or it can be thicker.
9.
Preheat the oven at 170 degrees and bake the middle layer of the oven for about 15 minutes. Change the temperature to 200 degrees, and bake the upper layer of the oven for about 7 minutes, and the surface will be slightly crispy and golden. It can be sliced or diced after baking.
10.
Boil a bowl of lotus root noodles, with some personal favorite small green vegetables, pour in the boiled meat soup (if too salty, it can be mixed with the noodle soup)! Mix 1 tsp of garlic paste into the noodle soup, and the roasted lotus root noodles are complete.
Tips:
Lotus Root Noodles with Roasted Pork with Extra Thick Garlic Flavor——Super Positive Energy
