Name: Secret Braised Lotus Root
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 7 Lotus root; 500g Pork belly; 3 slices Bay leaf; 10 pcs Dried chili; 3 slices Licorice; 3 pcs Tsaoko; 1 small handful pepper; 10 pcs star anise; 1 piece ginger; 1 tablespoon Five spice powder; Some Old brine; 2 tablespoons honey

Secret Braised Lotus Root

1. Choose crispy lotus root for brine; because of its slightly sweet and crisp taste; it can be eaten raw or cooked. It has high medicinal value. It is the first choice for nourishing the frail, sick, old and young women and children. The best time to make halogenated lotus root slices is before and after the New Year; during the alternate period of winter and spring, the lotus root is relatively thick in winter. Such kind of sliced lotus root is especially easy to taste and the taste is quite good. Wash the lotus root, peel it, put it on a cutting board and cut it into even slices with a thickness of about 0.5cm for later use. The flavor of sliced lotus root is easier to penetrate into the lotus root, and every piece of lotus root will be full of flavor.

2. All the ingredients are ready, now we are ready to add the seasoning. Put the washed pork belly into the casserole, and put the sliced lotus root into the pot together. Put in 1 tablespoon of salt

3. Add cooking wine and bring to a boil over high heat, skim the froth in the soup, put the five-spice powder and stew in a casserole, the marinated soup will taste a little heavier than the cooking. Depending on the situation, you can put more old soy sauces for easy coloring, the color is sauce red is the best

4. Rinse the pork belly to drain off the excess water; choose the fat and lean pork belly for the stewed pork; the stewed pork is not greasy and tastes good. Boil the water first to remove the blood. The pork belly can be marinated whole or cut into several pieces. Put in 1 scoop of pepper powder

5. Put in 2 spoons of sugar. Increase the sweet taste of braised lotus root. Chunsheng nourishes the liver, with rock sugar and white sugar in the ingredients are excellent choices. Put the seasoning and brine full at once; do not add it in the middle, so as not to spoil the rich taste of the marinade

6. Wash all the spices and put them in the pot with the ginger. The halogen material can be put into a special container; it is not necessary. Add the old brine; if the pork belly is good, you can take it out first. Continue to marinate the lotus root for ten minutes

7. The lotus root slices must be braised with pork belly to taste fragrant~ The water must be submerged in the ingredients; the taste will penetrate well. The old soy sauce and the old brine have a certain degree of saltiness, and the salt is added in an appropriate amount. Put the honey in the pot and let the honey soak in the marinated lotus root slices for several hours. Or it will taste even better if you eat it the next day

Tips:
1. The flavor of sliced lotus root is more likely to penetrate into the lotus root, and each slice of lotus root will have a full flavor of stew;
2. The flavor of the stewed soup is slightly heavier than that of the cooked dish;
3. Choose fat and lean pork belly for braised pork; the stewed pork is not greasy and tastes good;
4. Put the seasoning and brine full at one time; do not add it in the middle, so as not to damage the rich taste of the marinade;
5. Add in the old brine; if the pork belly is good, you can take it out first. Continue to marinate the lotus root for half an hour. The lotus root slices must be braised with pork belly to taste fragrant~ The water must be submerged in the ingredients; the taste will penetrate well. The old soy sauce and the old brine have a certain degree of saltiness, and the salt is added in an appropriate amount. Put the honey in the pot and let the honey soak in the marinated lotus root slices for several hours. Or it will taste even better if you eat it the next day.