Recipe for backache | Fermented Pork Belly stewed with Lotus Roots
Braised Pork Belly (cut into chunks) 400 g
Lotus Roots (Skinned and cut into chunks) 450 g
Fermented Tofu 1 pcs
1Garlic (Minced) 1 tbsp
Oil 3 tbsp
Scallion (Cut into sections) 2 stalks
Broth 300 ml
Huiji Waist Tonic
Oyster Sauce 1 tbsp
Chicken Powder ½ tbsp
Sesame Oil 1 tbsp
Black Soya Sauce ½ tbsp
- In a hot pan, heat oil and fry garlic, fermented tofu till fragrant, then add in braised pork and mix well.
- Add lotus roots and fry well. Add in seasonings, broth and simmer till lotus roots have softened.
- Add Huiji Waist Tonic.
- Lastly, add in scallions and it’s done!