Choose young lotus roots (from local). Usually look skinnier, long & white in color. Those fat & plump with reddish in color is from China, good for boiling soups. The later gives a softer texture while the local lotus roots is more crunchier.
Ingredients :
100g Lotus Root (local type)
110g Pork Belly - thinly slice
1pc Fermented Beancurd (Nam Yue)
Salt to taste (optional)
2 tbsp Cooking Oil
40ml Water
Pork belly marinade:
1 tsp Light Soy Sauce
Dash of White Pepper
Pinch of Salt
Step by Step:
1. Heat up oil in wok. Saute fermented bean curd till fragrant.
2. Add in pork belly slices and stirfry till almost cook.
3. Then add in lotus roots. Stir to mix evenly.
4. Pour in some water & cover to simmer over medium heat for about 3-4 MINS. Stirring occasionally.
5. Salt to taste (optional) Fermented beancurd already salty by itself. Therefore salt is up to personal preference.
5. Dish up & serve hot.
Happy Cooking.