Stir-fried Shredded Lotus Root with Pork
A simple and quick home-style dish.
Ingredients
shredded lotus root
250 g
pork
60 g
dark soy sauce
½ tsp
cooking wine
1 tsp
scallion
to taste
ginger
1 slice
garlic
2 cloves
bird's eye chili
2
Zilin white vinegar
1 tbsp
salt
to taste
Instructions
1
Step 1
Cut 250g of lotus root into shreds, soak in water or rinse under running water twice to remove surface starch.
2
Step 2
Drain excess water from the rinsed lotus root shreds. Cut 60g of pork into shreds. Prepare the scallions, ginger, garlic, and 2 bird's eye chilies by cutting them into appropriate shapes.
3
Step 3
Add a little oil to the wok, add the pork and fry first to render the fat from the fatty parts.
4
Step 4
Then add the lean pork and stir-fry until it changes color. Add 1 tsp of cooking wine and dark soy sauce to taste, stir-fry evenly, then set aside.
5
Step 5
Wash the wok, heat it until hot, add an appropriate amount of oil, fry a few Sichuan peppercorns until fragrant, then add the scallions, ginger, garlic, and chilies.
6
Step 6
Immediately pour the lotus root shreds into the wok.
7
Step 7
Stir-fry quickly and evenly, then add 1 tbsp of white vinegar, stir-fry rapidly to coat every lotus root shred with the vinegar sauce, making the shreds crisp and crunchy.
8
Step 8
Push the fried pork shreds back into the wok, be careful not to pour the oil left at the bottom of the bowl. Add salt to taste, stir evenly, then serve.
9
Step 9
Crisp, delicious and perfect with rice.
