Stir-fried Lotus Root with Preserved Pork

Bring a pot of water to a boil. Add the sliced Lotus root and blanch for 2 minutes until slightly tender-crisp. Drain well and set aside.

In the same boiling water, add the thinly sliced Preserved pork and blanch for 3-5 minutes to remove excess salt and soften. Drain well and set aside.

Heat a wok over high heat until smoking. Add Vegetable oil, then add the blanched Preserved pork. Stir-fry for 2-3 minutes until the pork is fragrant and slightly crispy, and some fat has rendered. Remove the Preserved pork from the wok, leaving the rendered fat.