The dry pot, the radish leaves

By VicentaLakin

The dry pot, the radish leaves
It is the season of white radish, with all kinds of radish. I'm told that "Chicken and radish" don't seem like it, but every winter in the supermarket buys carrots and leaves to cook. Especially with white radish leaves, without which it seems to be missing. This time, we've made a recipe for our own food

Recipe Recommendations

  • pork 100g
  • white radish leaf 200g
  • minced garlic appropriate amount
  • dried chili appropriate amount
  • salt appropriate amount
  • black pepper appropriate amount
  • soy sauce appropriate amount
  • rice wine appropriate amount
  • starch appropriate amount
  • olive oil appropriate amount
  • chicken oil appropriate amount

Steps for The dry pot, the radish leaves

  • Make The dry pot, the radish leaves step 0
    1
    One, pork chops。
  • Make The dry pot, the radish leaves step 1
    2
    2: Put pork in a spare mixer。
  • Make The dry pot, the radish leaves step 2
    3
    3: Cover the lid, press the lid with your hand and press it two or three times。
  • Make The dry pot, the radish leaves step 3
    4
    4: The mixing becomes the strangulation, which will take up the stabbing knife in the mixer, then the spare shovel will be lightly attached to the stabbing knife, and will be dropped in the spare stubble bowl。
  • Make The dry pot, the radish leaves step 4
    5
    5: I'll put the meat in the mixer and then I'll put it in the back of the bowl。
  • Make The dry pot, the radish leaves step 5
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    6: Plus salt, black pepper powder (or white pepper powder), soy sauce, rice wine, and the use of shovels to mix the smell evenly。
  • Make The dry pot, the radish leaves step 6
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    7: The spices are evenly mixed with starch。
  • Make The dry pot, the radish leaves step 7
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    8: Use a shovel to even the starch (no powder residue, if you feel a little dry with a little rice or water) and leave it in the fridge for 20 minutes。
  • Make The dry pot, the radish leaves step 8
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    9: Remove the part of the radish leaf with yellow leaves and cut off the radish。
  • Make The dry pot, the radish leaves step 9
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    10: This is radish and yellow leaves. ♪ Ti and yellow leaves fall ♪
  • Make The dry pot, the radish leaves step 10
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    11: Handled white radish。
  • Make The dry pot, the radish leaves step 11
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    12: The radish leaf is then cut in half (for ease of washing). The top of the map is the leaf and the bottom of the picture is the leaf
  • Make The dry pot, the radish leaves step 12
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    13: Prepare the bowl, clean the white radish leaves, see if there are any yellow leaves, then remove them. Two or three times
  • Make The dry pot, the radish leaves step 13
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    14: After the wash, the bowl is prepared with clean water and a little immersion。
  • Make The dry pot, the radish leaves step 14
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    15: A white radish leaf in the water will be immersed in a spare bowl with a leak。
  • Make The dry pot, the radish leaves step 15
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    16: After asphalting, only the first half (step 12) of the white radish leaf and infarction will be placed on the tablet ready, with the use of cleavers to cut to the point of approximately 0.3-0.5 centimetres. The knife's not good. Please see the cold
  • Make The dry pot, the radish leaves step 16
    17
    17: I'll put the cut white radish leaves and engraves in the back-up dressing bowl。
  • Make The dry pot, the radish leaves step 17
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    18: The remaining half (step 12) is also cut to 0.3-0.5 centimetres after the leaching of the white radish leaf and the infarction (smuggling part of the leaf)。
  • Make The dry pot, the radish leaves step 18
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    19: 90 degrees (around 90 degrees) after cutting。
  • Make The dry pot, the radish leaves step 19
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    20: A further 0.3-0.5 centimetre, the leaves become small。
  • Make The dry pot, the radish leaves step 20
    21
    21: Then the cut white radish leaves and encirclement bowls before (step 17)。
  • Make The dry pot, the radish leaves step 21
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    22: A little salt pickled。
  • Make The dry pot, the radish leaves step 22
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    23: Use the hand again to mix white radish leaves and engraves with a slightly average。
  • Make The dry pot, the radish leaves step 23
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    24: Ten minutes after the pickle
  • Make The dry pot, the radish leaves step 24
    25
    25: Preparation of iron pots and water (all other pots available, (step 25, 26, 27 below, reference only, home experience only)
  • Make The dry pot, the radish leaves step 25
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    26: With a small fire, the water will run out。
  • Make The dry pot, the radish leaves step 26
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    27: Drying the iron pan with paper towels will provide backup。
  • Make The dry pot, the radish leaves step 27
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    28: Cold pan hot oil。
  • Make The dry pot, the radish leaves step 28
    29
    29: Pour the meat into the fire。
  • Make The dry pot, the radish leaves step 29
    30
    30: The meat is fried to seven, eight to eight。
  • Make The dry pot, the radish leaves step 30
    31
    31: Pour the spare garlic into the pan。
  • Make The dry pot, the radish leaves step 31
    32
    32: Fire and fire。
  • Make The dry pot, the radish leaves step 32
    33
    33: Squeeze the remaining white radish leaves and the water infested into the pot. It's okay if you don't squeeze it. It's all water. It's just the dishes and the water
  • Make The dry pot, the radish leaves step 33
    34
    34: The water of the white radish leaf and the infarction is not used。
  • Make The dry pot, the radish leaves step 34
    35
    35: The spare dry peppers are cut into a slash and added to the pan (half of the weight) to equalize the fire。
  • Make The dry pot, the radish leaves step 35
    36
    36: Backup after a flat fall。
  • Make The dry pot, the radish leaves step 36
    37
    37: Stand-by iron pan, pour in chicken oil。
  • Make The dry pot, the radish leaves step 37
    38
    38: Add the remaining half of garlic and dry peppers to dry with little fire。
  • Make The dry pot, the radish leaves step 38
    39
    39: Chicken oil in the pot, garlic, dry chili chili after the sound。
  • Make The dry pot, the radish leaves step 39
    40
    40: Then I'll pour the red radish leaves。
  • Make The dry pot, the radish leaves step 40
    41
    41: With a small fire (or a small fire) move a little faster and flip。
  • Make The dry pot, the radish leaves step 41
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    42: Scramble to even。
  • Make The dry pot, the radish leaves step 42
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    43: Product chart
  • Make The dry pot, the radish leaves step 43
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    44: Product chart。
  • Make The dry pot, the radish leaves step 44
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    45: Product chart。
  • Make The dry pot, the radish leaves step 45
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    46: Product chart。
  • Make The dry pot, the radish leaves step 46
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    47: Product chart。
  • Make The dry pot, the radish leaves step 47
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    48: Product chart。

    • The dry pot, the radish leaves Make Tips

    Notes: 1: You can use pork that is a mix of lean and fat. 2: If you feel the flavor is not strong enough, add salt or soy sauce in step (33). (We prefer a light flavor.) 3: As for steps 25, 26, and 27, this is our method for treating the iron wok before use. After cooking, wait for the wok to cool down before washing; this helps prolong the lifespan of the iron wok. After washing, follow steps 25, 26, and 27 again, then air dry and store it away. 4: As for making the dry pot, you can use a different pot as well.

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