Stir-fried pork with shredded lotus root

Overview

A simple and quick home-cooked dish.

Cut 250 grams of lotus root into shreds, soak in water or rinse twice to remove surface starch
Drain the rinsed lotus root shreds to remove excess moisture. Cut 60 grams of pork into shreds. Cut the prepared onions, ginger, garlic, and millet into spicy knives.
Add a little oil to the wok, and stir out the fat from the meat first.
Then add the lean meat and stir-fry until it changes color. Add a small spoonful of cooking wine and an appropriate amount of dark soy sauce, stir-fry evenly and serve.
Clean and heat the wok, add an appropriate amount of oil, fry a few Sichuan peppercorns until fragrant, and add onions, ginger, garlic and chilies.
Then pour the shredded lotus root into the pot.
After stir-frying quickly and evenly, add a tablespoon of white vinegar and stir-fry quickly so that each lotus root shred is evenly coated with the vinegar sauce and becomes crispy.
Pull the fried shredded pork into the mouth of the pot, being careful not to pour the oil at the bottom of the bowl. Add appropriate amount of salt and mix well and serve.
Crispy, delicious and delicious