Hubei, a treasure land of geomantic omen, has outstanding people and rich products; Active diet culture deeply affects the taste buds of Godof mercy. Hubei cuisine has a history of more than 2000 years. Wuhan is the thoroughfare of nine provinces; Food custom is the result of natural conditions, ethnic migration and ethnic composition, historical inheritance, food customs blend. Wuhan is the center of Hubei food culture circle, and the taste of Wuhan people is also extremely open; Guarding a “Chinese” character, it’s all inclusive, sour, sweet, bitter and hard to capture. The flexible and shrewd people of Wuhan have a strong ability to absorb foreign food. Cantonese cuisine, Sichuan cuisine and Hunan cuisine will take their advantages and give full play to their unique flavor. Godoferchy will be “good to eat” Wuhan people with “miscellaneous” reputation Oh! Nagging two o (∩)_ ∩) O ~ how can so many delicacies escape the scanning and assiduous study of food; Besides, Godof mercy also has a mother who enjoys the reputation of “king of pickles”. A very delicious stew, with Hubei local characteristics; Also has own characteristic delicacy – brine lotus root. In memory; As long as the lotus root related dishes, think of it on the salivation. The shadow of lotus root is always on the table during the Spring Festival. It is usually stewed, fried and stewed. I like several flavors and they are easy to operate. When mother makes stewed lotus root, she will leave a large pot of old brine and add honey at the end. If there is no ready-made old brine; Make your own brine; It’s fresh and delicious. You can try it. The taste is spicy first and then sweet, with endless aftertaste and super cool feeling~

Ingredients

7 lotus roots
500g pork
3 fragrant leaves
10 dried peppers
3 licorice tablets
3 caokuo
A handful of Chinese prickly ash
10 star anise
1 ginger
1 teaspoon five spice powder
Appropriate amount of old brine
1 teaspoon pepper
2 teaspoons honey

Directions

Step 1
Choose crispy lotus root to marinate; Because its taste is slightly sweet and crisp; It can be eaten raw or cooked. It has high medicinal value. It is the first choice for the weak, sick, old, young, women and children. The best time to make stewed lotus root slices is around Chinese New Year; Winter and spring alternate time, winter lotus root is relatively strong, such a lotus root with halogen lotus root slices, especially easy to taste, taste is also quite good. Wash and peel the lotus root, put it on the chopping board and cut it into uniform pieces with a thickness of about 0.5cm. Sliced stewed lotus root flavor is easier to penetrate into the lotus root, each piece of lotus root will be full of stewed flavor

Step 2
All the ingredients are ready. Now we are ready to add seasoning. Wash the pork into the casserole, sliced lotus root also into the pot. Put in 1 teaspoon of salt

Step 3
Add cooking wine, bring to a boil over high heat, skim the froth from the soup, put the five spice powder into the casserole and simmer. The flavor of the stewed soup is slightly heavier than that of the cooking. Depending on the situation can put more soy sauce, easy to color, the best color sauce red

Step 4
Wash the pork and drain the excess water; The stewed meat is fat and thin pork; The bittern is not greasy and tastes good. Blanch water before marinating to remove blood. Pork can be stewed in whole or cut into several pieces. Add 1 teaspoon of pepper powder

Step 5
Put in 2 spoonfuls of sugar. Increase the sweet taste of stewed lotus root. Chunsheng Yanggan, ingredients into the rock sugar, sugar is an excellent choice. Add enough seasoning and brine at one time; Don't add it in the middle of the way, so as not to destroy the rich taste of the marinade

Step 6
Wash all seasonings and put them in the pot with ginger. The brine can be put into a special container; You don't have to. Add the old brine; Pork stewed well can be fished out first. Continue to marinate the lotus root for ten minutes

Step 7
Lotus root slices should be marinated with pork to taste delicious. Water must submerge the ingredients; The taste is good. Both old soy sauce and bittern have a certain degree of salinity, and the salt should be added appropriately. Put the honey in the pot and let it soak in the stewed lotus root slices for several hours. Or it will taste better the next day