Lotus podCantonese style roasted pork bellyThe ingredients are:Pork belly500g,Merry bush vegetables100g,Lily bulbs50g，Ginger, green onions, garlic, dark soy sauce 1 spoonful,soy sauce1 spoonful, rice wine 1 spoonful,sugar, rock sugar 3 pieces,Star aniseone piece, cinnamon leaf one pieceThe steps to make lotus pod roast pork belly:1. Soak the Merry bush vegetables and lily bulbs in water and set aside for later use.

2. Place the pork belly in water with star anise, cinnamon leaf, ginger and boil for about 15 minutes until 70% cooked. Remove the pork belly from the heat and cool it down by immersing in cold water. Pat dry and brush a layer of

honey.

3. Heat oil to 80% hot, place the meat skin side down in the pot and fry until the skin is crispy.4. Slice the pork into pieces about 5 millimeters thick, marinate with dark soy sauce, light soy sauce, rice wine for 2 minutes, wrap the sliced lily bulbs with pork slices, skin side down, place them in a bowl.5. Heat oil in a pan and add ginger, garlic, dried red

chili,

stir-fry until fragrant, add the drained Merry bush vegetables, stir-fry for a little while, add a small amount of sugar and light soy sauce to season, then layer the stir-fried Merry bush vegetables over the meat rolls, press down tightly. Place the bowl in a steamer and steam on medium heat for about 60 minutes.Learn to cook

5 Heat oil in a wok, add ginger, garlic, and dried red chili peppersand sauté until fragrantDrain the water from the preserved cabbage, add it to the wok and sauté. Add a little sugar and soy sauce for seasoning, then spread the sautéed preserved cabbage over the meat roll, pressing down firmly.SteamPlace the bowl in a pot and steam on medium heat for about 60 minutes.