1 lotus root, 1 handful of vermicelli, the head chef of the hotel teaches you the lotus root not to turn black and fry non-stick in 2 steps

【Stir-fried pork with lotus root】Features: sour, spicy, crispy, nutritious

1. Prepare the ingredients

1. Ingredients: lotus root, pork, sweet potato vermicelli;

2. Auxiliary materials: green onion, ginger, garlic, carrot, green pepper, red pepper, chives, millet spicy;

3. Seasoning: salt, rice vinegar, pepper, five-spice powder, Sichuan peppercorns, oyster sauce, light soy sauce, rice wine.

Second, start production

1. [Pork shredded and marinated] Recently, pork is expensive, and I will use whatever meat I have at home, but the meat must be fried to be delicious. First, clean the pork and cut it into shreds. Add salt, rice wine, oyster sauce and light soy sauce and stir vigorously, mix well with an appropriate amount of starch, and pour in edible oil for later use.

2. [Vegetable Knife] Clean all the vegetables, shred the green onion, shred the carrot, slice the garlic, mince the ginger, cut the chives into sections, cut the millet spicy oblique knife, and shred the green pepper and red pepper.

After the lotus root is also cleaned, peel it and cut it into shreds.

Soak the sweet potato vermicelli in boiling water to soften, then remove and mix in an appropriate amount of cooking oil to prevent sticking.

3. [One of the key steps, scalding water] Rinse the cut lotus root with water first, and remove the water control; Then pour water into the pot and boil over high heat, turn off the heat, put in the lotus root and blanch for about 30 seconds, immediately remove it and put it in cold water or quickly rinse the cold water, and then control the moisture and set aside. (The lotus root is rinsed several times first, and then scalded in water, so that it is better to remove the starch in the lotus root, avoid the blackening of the lotus root, and too much starch, sticking to the pan, affecting the fried dishes.) ）

4. [Stir-fry shredded pork] Heat the pan with cold oil, turn on medium-low heat, pour in the marinated shredded pork, stir-fry quickly, fry the meat until it is colored and mature, and then put it out for later use.

5. [Key step 2, control heat and time]

After the pot is washed, pour in an appropriate amount of cooking oil, heat over high heat, add green onions, ginger, garlic, carrots, dried peppercorns and stir-fry until fragrant.

After the lotus root is seasoned and stir-fried evenly, add the fried shredded pork and soaked sweet potato vermicelli, turn on high heat and stir-fry quickly.

Finally, when it comes out of the pot, add the chives, millet spicy, green pepper shreds and red pepper shreds and stir well to remove from the pot. The stir-frying process should not take more than 2 minutes and must be fast. (It should be noted here that when you start frying the lotus root, the heat should not be too large, otherwise it will stick to the pan.) The speed of frying should also be fast, otherwise it will affect the crispness of the lotus root. ）

This sour, spicy, crispy, delicious rice, nutritious lotus root stir-fried meat is ready, ready to eat.