How to make Lianbai twice-cooked pork

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  1. Add water to the pot, add some Sichuan peppercorns, star anise and ginger slices, bring to a boil, add pork belly, cook until soft, slice into pieces (the pork belly will be cooked if you can insert it with chopsticks.My children like to eat softer food, so cook more Later)

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  2. Wash the lotus root, cut into small pieces, soak in water for a while, and remove Wash and drain

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  3. Slice the ginger and garlic, and prepare a few peppercorns

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  4.Cut the peppers as desired.Remove the pork belly from the water, rinse it, cut into thin slices, and prepare all the ingredients except the bean paste

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  5.In the pot Heat oil, add pork belly and sauté until fragrant.Fry part of it until the meat slices are slightly rolled up.If you like it dryer, fry more.Use a spatula to leave a small hole in the middle of the pork belly

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  6.Pour the small pit left into the plate Add ginger, garlic, and peppercorns, add a tablespoon of bean paste, and stir-fry

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  7.Stir-fry evenly with the meat and add appropriate amount of dark soy sauce

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  8.Pour in the black bean paste and sharp peppercorns pepper, add a little sugar and stir-fry evenly (just a little sugar to taste, you don’t need to add it)

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  9.Pour in the lotus buns and stir-fry.When the lotus buns are cooked, add a little salt and chicken essence and stir-fry evenly

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  10.Plate up the pot

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  11.Complete