Lotus root powder is waxy in autumn and winter. It is suitable for simmering soup and roast meat. The remaining pork skin of potted sausage is stewed with lotus root. It tastes pink and delicious.


440G lotus root
650g pork skin
2 carrots
15g oil
1.5g salt
5g raw extract
4 grams of soy sauce
50g onion
20G garlic
15g celery


Step 1
Prepare lotus root, carrot, onion, ginger and garlic; Clean the pork skin and cut it into wide strips.

Step 2
Wash lotus root and carrot and cut into pieces; Cut onion and garlic into small pieces, pinch celery and set aside.

Step 3
Heat the oil in the pot and saute onion and ginger.

Step 4
Pour in lotus root and carrot, add some salt and stir well.

Step 5
Pour in pork skin and stir well.

Step 6
Dilute the soy sauce, pour it into the pot and fry until colored.

Step 7
Add water and bring to a boil over high heat. Simmer over low heat for 25 minutes.

Step 8
Pour in the raw soy sauce to improve the taste.

Step 9
Sprinkle the celery and stir fry until it is cut off. Then it can be out of the pot.