Twice cooked lotus root slices

Overview

Sharing a home-cooked version of twice-cooked lotus root slices that is different from the authentic one. Slice the lotus roots into thin slices, add pork belly to enhance the flavor, and use green peppers to enhance the aroma. For recooking, I use Pixian bean paste and tempeh for seasoning. This dish has a crisp texture, spicy flavor, and is a home-cooked dish that is both ordinary and delicious. I have no idea about another bowl of rice

Tags

• hot dishes
• home cooking
• cooking wine
• ginger slices
• lotus root
• oil
• pixian doubanjiang
• pork belly
• tempeh
• white vinegar
• green pepper
• salt

Ingredients

Steps

1. 1 Wash the pork belly

   

2. 2 Prepare seasonings

   

3. 3 First put the pork belly in cold water, add half of the ginger slices and cooking wine, cover and cook over high heat for 15 minutes, then remove and let cool

   

4. 4 Wait until the pork belly is cool and cut into thin slices. Wash the green pepper and cut into slices

   

5. 5 Wash the lotus root and peel it

   

6. 6 Cut into slices, add a little white vinegar, soak in water, and let it oxidize and turn black

   

7. 7 Heat the pan and pour oil

   

8. 8 Pour the pork belly slices into warm oil and stir-fry over medium-low heat until fragrant

   

9. 9 Push the meat to one side, add bean paste and black bean paste, and stir-fry the ginger slices until fragrant

   

10. 10 Then put the lotus root into the pot and stir-fry evenly

    

11. 11 While frying, add a little water to the bottom of the pot to make the fried lotus root slices more crispy and tender

    

12. 12 Finally, pour the green pepper into

    

13. 13 Stir-fry until the green peppers are broken, add sugar to taste, then turn off the heat and remove from the pan