Stir-fried Lotus Root with Sauce Meat First Release
Crunchy lotus root shreds and savory soy-cured pork slivers stir-fry into a study in contrast, crisp starchy strands against rich, salty meat. The cured pork's aged aroma perfumes the whole pan for an authentically rustic plate.
Instructions
- 1
Cut the braised meat into strips.
- 2
Peel the lotus root and cut it into thin strips, and cut the green and red peppers into thin strips.
- 3
Add a little white vinegar to the water, blanch the lotus root for 2 minutes, then remove and drain the water.
- 4
Put the marinated meat in the pot and sauté on low heat until the oil is released.
- 5
Add the lotus root shreds and stir-fry for a moment.
- 6
Add the shredded green and red peppers and stir-fry for 2 minutes, then add salt and cooking wine for flavor, and stir evenly.
- 7
Crispy and refreshing.
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Ingredients
Seasonings
- braised meatto taste
- Saltto taste
- cooking wineto taste
- white vinegarto taste
Main Ingredients
- lotus rootto taste
- Green and red bell peppersto taste