Lotus root wine(lian ou niang )

Lotus root wine

Introduction:

"Today, I made lotus root wine. Originally, I went to the market and planned to buy white lotus root (crisp taste). Later, there was no white lotus root in the market, but only red lotus root (not so crisp taste). If you do it, we suggest using white lotus root

Production steps:

Step 1: prepare a lotus root and a proper amount of pork

Step 2: remove the head and tail of lotus root, peel and soak in water

Step 3: Chop pork into mud, add onion and ginger, oil consumption, soy sauce, soy sauce, cooking wine, salt and starch

Step 4: put the pickled meat paste into the hole of lotus root with the help of bamboo stick (it's a bit troublesome to do this step, be patient)

Step 5: plug the lotus root and the rest of the meat paste

Step 6: heat the frying pan, pour in the right amount of oil, put the two sides of lotus root stuffed with meat into the pan and fry for half a minute

Step 7: leave oil in the pot, add onion and ginger and stir until fragrant

Step 8: pour in the remaining mashed meat and stir fry

Step 9: stir fry, add bean paste, salt and continue to stir fry

Step 10: add a large bowl of water and bring to a boil

Step 11: add lotus root and bring to a boil over high heat

Step 12: cook until the soup is thick, then take it out of the pot

Step 13: cut into thick slices and drizzle with broth

Materials required:

Lotus root: right amount

Pork: moderate

Ginger powder: appropriate amount

Onion powder: appropriate amount

Oyster sauce: right amount

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Salt: right amount

Bean paste: right amount

Starch: right amount

Note: because the lotus root is thick, it should be cooked a little longer

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Lian Ou Niang