Cantonese Cuisine Braised Pork with Lotus Root
In Cantonese restaurants, braised pork with lotus root can always be found in the recipes. It can be seen that it also occupies a very important position in Cantonese cuisine! The ingredients of Braised Pork with Lotus Root are pork belly and lotus root. The pork belly is fat but not greasy after being watered out. It is stewed with low-fat lotus root on a low fire. The lotus root stays crunchy and blends well with the equally crispy wood ear fungus. The more you chew, the more enjoyable it is. Full of fragrant mouth, full of praise!
This is a very tasty dish that’s easy to prepare—a great combination.
How to make braised pork with lotus root
Wash the lotus root and cut into small pieces
Pour some water into the pot and bring to a boil, add the pork belly and blanch for 3 minutes, pick up
Cut into pieces about the same size as the lotus root
In another pot, add a little cooking oil to heat, add ginger slices and sauté
Add rose fermented bean curd and noodle bean sauce to burst for a while
Add pork and stir fry
Pour the cooking wine
Add 800ml boiling water to completely cover the pork
After the high heat is boiled, turn to low heat and simmer for 30 minutes
Add lotus root, light soy sauce and sugar
Simmer on low heat for 30 minutes
Just collect the juice on the fire
I love my hometown cuisine, braised pork with lotus root
Tips for Cantonese Cuisine Braised Pork with Lotus Root
You can reduce your sodium intake by choosing lower-sodium soy sauce.
Red bean curd (南乳) is fermented tofu soaked in brine with red yeast rice added for color.