Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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