Wang Lian Fried Pork

Overview

Royal lotus is a plant of the genus Royal Lotus in the Nymphaeaceae family. It is a perennial or annual large floating-leaf herb with short upright rhizome and well-developed adventitious fibrous roots, white. It has giant, unique disk-like leaves that float on the water. Children sitting on the leaves will not fall into the water. This recipe uses the stems of the royal lotus. It coincides with the renovation of the royal lotus in the Botanical Garden, and the stems of the royal lotus are for sale.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• cooking wine
• garlic
• onions
• pork
• sesame
• stem of wanglian
• sweet noodle sauce
• carrot
• ginger
• green pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 There are many hard thorns on the stems of Wanglian, which are very prickly. The thorns grow on the stem skin and are very easy to peel off.

   

2. 2 The cross-section of Wang Lian looks a bit like lotus root, but its taste is nothing like lotus root. It is very cooked and can be fried for five or six minutes. Wang Lian itself has no taste. I fried it a bit soft today, so it tastes a bit like stewed winter melon.

   

3. 3 Wang Lian Peeling

   

4. 4 Cut the main dishes and set aside

   

5. 5 Slice the meat, add salt, soy sauce, onion, ginger and garlic, marinate for 10 minutes

   

6. 6 Heat the pan with cold oil and stir-fry until the meat changes color

   

7. 7 I don’t have soy sauce at home, so I put in sweet noodle sauce and stir-fry the sauce until fragrant before adding vegetables

   

8. 8 During the frying process, add a little water to avoid burning the pot. Fry for 7 or 8 minutes and it will be cooked. Then add salt and remove from the pot

   

9. 9 You can sprinkle some sesame seeds to make it more delicious