Peel the lotus root and slice it. Boil it in water with 1-2 tbsp vinegar for 3-5 minutes to prevent discoloration and bitterness.

Soak the pork in water to remove blood.

Chop the carrot, bell pepper, and onion into bite-sized pieces.

Prepare 1.5 handfuls of lotus root. If serving to kids who dislike lotus root, chop it into smaller pieces.

Heat 1 tbsp cooking oil in a pan and stir-fry the pork until partially cooked.

Add all vegetables except lotus root to the pan and stir-fry until softened.

Add the pre-boiled lotus root to the pan and stir-fry briefly to retain its crunchiness.

Pour enough water to cover the vegetables and bring to a boil.

Add 4 pieces of solid curry and stir until dissolved. If using curry powder, dissolve it in water beforehand and adjust the water quantity for desired thickness.