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Stewed Belly with Lotus Root Sliced In 'Dong Bo' Style |
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| Ingredients |
· 800g pork belly, 400g lotus root
· 1/2 tbsp chopped garlic, 1 tbsp chopped shallots
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| Seasoning |
· 1 1/2 cubed reddish cheese, 1/2 tbsp bean paste, 1 tbsp oyster sauce
· 1 tbsp light soy sauce, 1 tsp sugar, 1 tbsp shao xin wine
· 1 star anise, 1 1/2 bowl of water
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| Garnishing |
· 200g white cabbage, scalded
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Method to COOK!
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| 1. |
Rinse and peel lotus roots. Cut into three strips, drain and leave aside. Rinse and scald pork belly, dish up and rinse under running water again. Wipe dry. |
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| 2. |
Heat up some oil, shallow fry belly until fragrant and slight golden. Remove and keep aside. Heat up 1 tbsp oil, sauté chopped garlic and chopped shallots. Stir in seasoning well. |
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| 3. |
Pour in water, bring to a boil. Add in pork belly and lotus root strips. Stew over low heat till done and tender. Slice cooked lotus roots and cubed belly. Serve with sauce and white cabbage |
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