Yuxiang Lotus Root Slices

Name: Yuxiang Lotus Root Slices
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 section Lotus root; 25g Sugar; 10g Cooking Wine; 10g Vinegar; 15g Soy sauce; 40g Water starch; 10g shallot; 10g ginger; 5g Minced garlic; 1 piece Red pickled peppers; 3 pcs Millet pepper; 2g salt

by Red Bean Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Yuxiang dishes are a classic of Sichuan cuisine.
Hot and sour, salty and sweet, with red and bright glutinous juice, compounded with fish fragrance, original Sichuan cuisine, no fish shadow, but fish fragrance, which is also the source of fish fragrance.
A variety of fish coriander, such as fish-scented eggplant, fish-scented eggs, fish-scented tofu, etc., are triggered by fish-flavored juice.
Therefore, it is also known as the all-purpose fish-flavored juice, which should be absolutely delicious no matter what it goes with, no one does not love it.
As long as this small bowl of fish-flavored juice can fix the stomach of the whole family and become the most popular dish on the table.
Yesterday, I made a fish-flavored lotus root slice with fish-flavored juice. It has become a well-recognized dish for our big and small gluttons. The last bit of soup leftover was also eaten up by the old public."

Yuxiang Lotus Root Slices

1. Prepare all the ingredients.

2. Peel the lotus root, cut into thin slices and soak in water.

3. Chop the green onion, ginger and garlic, and mince the pickled pepper.

4. Take a small bowl and add soy sauce, vinegar, sugar, salt, cooking wine, water starch.

5. Stir until the sugar melts.

6. Pour oil into the wok and pour the green onion, ginger, garlic and pickled pepper.

7. Stir fry for a fragrance.

8. Pour in the lotus root slices and stir fry.

9. Stir-fry until the lotus root slices are transparent.

10. Pour in the fish-flavored sauce and stir quickly evenly.

11. The lotus root slices are covered with soup.

12. Pour in the sesame oil, stir fry and turn off the heat evenly.

Tips:
Pickled pepper is an indispensable seasoning in fish-flavored sauce. If there is no red pickled pepper, I use millet pepper instead. I only have one red pickled pepper, so I replaced it with millet pepper, and the taste is just as good.

I like to saute the green onion, ginger, garlic and pickled peppers before adding the ingredients to stir fry, so that the taste of the dishes is more mellow.