Lotus seed braised pork
Overview
Home-cooked delicacies are also the taste of life. In the Han nationality menu, braised pork has a relatively short history, but it is the most popular. Pork and soy sauce are common and easily available. Cooking does not require advanced skills, just time and patience. This makes braised pork a classic Chinese home cooking.
Tags
Ingredients
Steps
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Take an appropriate amount of fresh lotus seeds
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Peel off the skin of the lotus seeds and wash them clean. No need to remove the core. The core of fresh lotus seeds is not bitter.
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Clean the pork belly and cut into 2cm square pieces.
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Add 2 tablespoons of base oil to a non-stick pan, add the cut pieces of meat to the pan, fry slowly over medium-low heat, turning regularly, until the color of the fat part becomes slightly translucent. Take out the fried meat, drain the oil and set aside.
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Add 2 tablespoons of base oil to the wok over low heat. Add the rock sugar and stir until the rock sugar completely melts and turns into a sauce color. Pay attention to the heat, it must be medium to low heat. If the sugar is burnt, it will taste bitter.
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After the sugar color is cooked, add the fried pork belly to the pot, stir-fry quickly until the sugar color is evenly coated, add dark soy sauce, continue to stir-fry until the meat is coloured, add a small bowl of Huadiao wine, stir well and stir-fry until fragrant.
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Add boiling water to the pot that is 2 fingers wider than the meat, add two or three slices of ginger, two star anise,
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Add the peeled lotus seeds, add a little salt, bring to a boil over high heat, then turn to low heat and simmer for about two hours. After 1 and a half hours, open the pot to taste, then adjust the sweetness and saltiness according to the situation, and then simmer for another half an hour until the soup thickens.
