Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Lotus root 3 tb Water
1/2 lb Pork butt 1 tb Thin soy sauce
2 Slices fresh ginger root 2 tb White vinegar
1 tb Peanut oil Cornstarch paste
2 tb Sugar

Place pork ginger in boiling water: simmer for 30 minutes. Immediately
transfer pork to bowl of iced water to cool for another 30 minutes. Slice
pork with the grain in 2" strips. Wash peel fresh lotus root. Slice
crosswise into 1/4" pieces. Blanch for 10 minutes in same water used for
pork; drain in cold water. Arrange lotus root in circle of overlapping
slices on round serving plate; mound pork in center. Cover reserve.

In wok or saucepan, heat oil to medium hot. Add sugar, water, soy sauce
vinegar. Stir until sugar is dissolved, then add cornstarch paste to make
light sauce. Cook briefly. Pour sauce over lotus root pork. Allow to
marinate for at least 15 minutes before serving. Serve slightly warm.

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