Braised lotus root balls

Overview

How to cook Braised lotus root balls at home

Remove the roots of the rapeseed, break it open, soak and wash it, and defrost the Zhengda lotus root balls.
Place the lotus root balls in a steamer and steam for ten minutes.
Onion, ginger, star anise, bay leaves and cinnamon are prepared.
Boil water in a pot and blanch the rapeseed for half a minute, then drain out the water.
Heat oil in a pot, then add green onions, ginger, cinnamon, star anise and bay leaves and stir-fry until fragrant, then add steamed lotus root balls and stir-fry for half a minute, then add light soy sauce, cooking wine, white sugar, add appropriate amount of water, bring to a boil over medium heat, cook over medium heat for 15 minutes, and finally remove the juice over high heat.
Put the lotus root balls into a bowl, pour in the soup, and put the rapeseed on top.