Fish flavored lotus root slices(yu xiang ou pian )

Fish flavored lotus root slices

Introduction:

"The fish flavored eggplant that my father made last time is very popular, and I like it very much. I think it's very appetizing and delicious. This time I saw a lotus root at home, so I used my father's method of making eggplant to make it on the lotus root. I made this fish flavored lotus root slice. It's also delicious. The crispy one also has sweet and sour taste. It's especially delicious."

Production steps:

Step 1: remove the skin of lotus root and slice it.

Step 2: soak lotus root slices in water for several times.

Step 3: take a bowl and add soy sauce, vinegar, salt, sugar and starch. Stir well with chopsticks.

Step 4: saute shredded ginger, garlic and rice with hot oil in the pan, and stir fry the lean meat.

Step 5: stir fry lean meat and add a little bit of raw soy sauce after it turns white.

Step 6: drain the lotus root slices and stir fry them in a pot.

Step 7: stir fry until the lotus root becomes soft. Pour in the bowl of juice that was stirred before.

Step 8: sprinkle some chopped garlic and rice before leaving the pot, stir fry evenly.

Materials required:

Lotus root: 300g

Oil: right amount

Salt: right amount

Soy sauce: moderate

Vinegar: right amount

Corn starch: right amount

White granulated sugar: right amount

Ginger: right amount

Garlic: right amount

Note: 1. Adjust the sweet and sour juice, stir fry until the lotus root slices are cooked, pour in, and then collect the juice over high heat. 2. It will taste better if you put some garlic rice in the end.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Yu Xiang Ou Pian