Fish-flavored lotus root slices

Overview

Everyone loved the fish-flavored eggplant that my dad made last time, and I also like it very much. I think it is very appetizing and goes well with rice. It tastes great. This time I saw a piece of lotus root at home, so I borrowed my father’s method of making eggplant and made it on top of the lotus root. I made these fish-flavored lotus root slices. They are also delicious with rice ~ they are crunchy and have a sweet and sour taste, which is very good with rice~

Tags

• hot dishes
• home cooking
• aged vinegar
• corn starch
• light soy sauce
• lotus root
• oil
• white sugar
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Remove the skin from the lotus root and cut into thin slices.

   

2. 2 Soak the cut lotus root slices in clean water and wash them several times.

   

3. 3 Take a bowl and put light soy sauce, vinegar, salt, sugar, and starch into it and stir evenly with chopsticks.

   

4. 4 Heat oil in a pot and sauté the shredded ginger and garlic until fragrant, add the lean meat and stir-fry.

   

5. 5 Fry the lean meat until it turns white and add a little light soy sauce.

   

6. 6 Drain the lotus root slices and put them into the pot and stir-fry.

   

7. 7 Stir-fry until the lotus root slices become soft and pour into the bowl of juice that was stirred previously.

   

8. 8 Sprinkle some chopped garlic before serving and stir-fry evenly.