In Cantonese restaurants and food stalls, stewed pork with lotus root can always be found on the menu, and the order rate is very high. Especially in the harvest season of lotus root in Guangzhou Nansha Shibayong, stewed pork with lotus root is 100% served. It can be seen that it also plays a very important role in Cantonese cuisine. The ingredients of stewed pork with lotus root are pork and lotus root. The pork is fat but not greasy after it comes out of the water. When it is braised with low-fat lotus root, the taste of the cooked lotus root is sticky. The more you chew it, the more enjoyable it is. The soft pork is full of fragrance and praise.
Ingredients of braised pork with lotus root
Lotus root 500g
Streaky pork 300g
Ginger slice 30g
Rose fermented bean curd 1 piece
Miso 15g
Raw soy sauce 6ml
Cooking wine 15ml
White sugar 6g
A little edible oil
Boiled water 800ml
The cooking method of braised pork with lotus root
Step.1
Wash and peel the lotus root and cut it into small pieces
Step.2
Pour the proper amount of water into the pot and boil it, put in the pork and scald it for 3 minutes, and remove it
Step.3
Cut into pieces about the size of a lotus root
Step.4
Take another pot, add a little cooking oil and heat it up, and add ginger slices until fragrant
Step.5
Add the Rose fermented bean curd and Miso and fry for a moment
Step.6
Stir-fry pork
Step.7
Pour in cooking wine
Step.8
Add 800ml of boiled water to completely cover the pork
Step.9
After boiling at high heat, turn to low heat and simmer for 30 minutes
Step.10
Add lotus root, light soy sauce, and white sugar
Step.11
Simmer for 30 minutes
Step.12
The juice can be collected in a big fire
Step.13
I love my hometown dish, braised pork with lotus root
