A Huaiyang Chef Makes 20 Pounds of Water Chestnuts - Refreshing, Subtle, Tender and Crisp, with Balanced Saltiness
Ingredients:
20 catties of peeled lotus root, 6 catties of pork, 6 catties of celery, 1 cattie of red bell pepper.
Seasonings:
1 barrel of salad oil, 50 grams of onion ginger, 20 grams of salt, 8 grams of MSG, 10 grams of sugar, 50 grams of cornstarch water.
Instructions:
1. Slice the lotus root into 2mm thick slices;
2. Cut the celery into rhombus blocks;
3. Cut the red bell pepper into rhombus blocks;
4. Pork slices pre-soaked in water;
5. Heat the pot and add appropriate salad oil;
6. Heat the oil to about 5-6 parts;
7. Add the pre-soaked pork slices into the pot to slide the oil;
8. Then remove the slid pork slices and drain off the oil for later use;
9. In another pot, add appropriate amount of water and bring to a boil;
10. Add the cut lotus root and celery to blanch for a moment;
11. Heat another pot to high heat;
12. Add a little salad oil;
13. Add onion ginger and stir-fry until fragrant;
14. Add a little water;
15. Add the blanched lotus root and celery into the pot;
16. Reduce the heat to small and immediately add appropriate amounts of salt, MSG and a little sugar;
17. Add the pork slices that have been slid with oil into the pot;
18. Increase the heat and stir-fry evenly;
19. Finally, pour in a little cornstarch water and sesame oil, and stir-fry for a few seconds;
20. Serve in a dish.
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