Steps

1. In a small bowl, combine Soy Sauce 1 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Sugar 2 tsp, and Sesame Oil 2 tsp.
   🕒 01:10
2. Add Dried Chili Rings to your liking and Toasted Sesame Seeds 3 pinches, crushing the sesame seeds as you add them. Mix well. **Pro Tip:** Crushing the sesame seeds by hand enhances their aroma. If you don't have dried chili rings, you can substitute with red pepper flakes.
   🕒 01:30
3. Chop the Scallions for topping.
   🕒 02:06
4. Wash the surface dirt off the Lotus Root 250g with water and cut it in half lengthwise.
   🕒 02:25
5. Prepare a large bowl and a slicer. Thinly slice the Lotus Root. **Pro Tip:** Using a slicer helps maintain the lotus root's crisp texture. Place a damp cloth under the slicer for stability while slicing.
   🕒 03:14
6. Transfer the sliced Lotus Root to a colander, rinse quickly with water to remove stickiness, and gently squeeze out excess water. **Pro Tip:** Rinsing removes the lotus root's natural starchiness, resulting in a crisp texture without becoming mushy.
   🕒 04:32
7. Return the drained Lotus Root to a bowl, add Vegetable Oil 2 tsp and Salt (for lotus root) a pinch, and toss to coat. **Pro Tip:** Coating the lotus root with oil after rinsing prevents sticking during stir-frying and ensures even cooking.
   🕒 05:12
8. Spread the Pork Belly 200g on a tray and cut it into bite-sized pieces using scissors. **Pro Tip:** Using scissors saves on washing up and avoids dirtying a cutting board.
   🕒 06:17
9. Heat a frying pan over medium-high heat and add oil. Once the oil is hot, add the Lotus Root and stir-fry for 2-3 minutes until tender. **Pro Tip:** Stir-frying over high heat quickly preserves the lotus root's crispness.
   🕒 07:27
10. Once cooked, temporarily remove the Lotus Root from the pan and set it aside in a bowl.
    🕒 08:22
11. Heat the same frying pan over medium-low heat and add oil. Once the oil is hot, add the Pork Belly and sprinkle with Salt (for pork) 1 pinch.
    🕒 08:27
12. Stir-fry the Pork Belly until it's slightly pink. **Pro Tip:** Overcooking pork belly makes it tough, so cook it just until it's no longer pink.
    🕒 09:03
13. Return the cooked Lotus Root to the pan with the pork belly and lightly stir-fry to let the pork's flavor meld.
    🕒 09:06
14. If there's excess oil, wipe it off. Re-mix the prepared Sauce and add it to the side of the pan. Tilt the pan, bring the Sauce to a simmer, and coat the ingredients. **Pro Tip:** Simmering and reducing the sauce before coating the ingredients prevents a greasy finish and makes it delicious.
    🕒 09:21
15. Once the sauce is at a rolling boil, stir to coat everything evenly and cook until the liquid has reduced.
    🕒 10:00
16. Plate the dish and sprinkle with the chopped Scallions. **Pro Tip:** Piling the food into a mound makes for a more visually appealing presentation.
    🕒 10:39
17. Optionally, serve with Doubanjiang (Spicy Bean Paste) on the side for dipping and adding an extra flavor kick. **Pro Tip:** Serving the doubanjiang on the side rather than mixing it into the sauce allows its accent to shine through better when eaten.
    🕒 11:33