Red radish
By VicentaLakin
It's red radish. It's got a lot of sauce, a lot of shoes. This dish doesn't have eight centipedes of cinnamon and fragrance. It's on its own。
Recipe Recommendations
- pork belly appropriate amount
- white radish appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- millet pepper appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- rock sugar appropriate amount
- Weijixian soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
Steps for Red radish
1
Five bouquets, cold water into the pot, ginger chips, wine and water, left behind the foam。
2
Take the time of five flowers and wash the radishes。
3
Onion slices, ginger and garlic slices, pepper chops, peppers, eight horns, cinnamon, fragrances, ice sugar spares; two sips of wine, one of which tastes like soy sauce, one of which is old, and one of which is vinegar. (The proportion and the amount of sauce will be determined by their own taste and food
4
It's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, and it's hot。
5
It's a lot of fun, and it's a lot of fun。
6
The radish is flat。
7
Put the sauce up in step four。
8
Adding water running through the food, the fire burst and was turned into an electric pressure pan for 30 minutes. (If there's no pressure pot, you can slow the fire for more than an hour
9
It's going to boiler-fire for juice and then to salt and chicken。Red radish Make Tips
PS: 1. Star anise and cinnamon are quite overpowering, so don't use too much. If you prefer the natural taste of radish, you can just add scallion, ginger, garlic, light soy sauce, dark soy sauce, rock sugar, and vinegar; adjust according to your taste. 2. Pork belly is quite fatty, so you can add a moderate amount of oil to the pot before stir-frying it. Rendering the fat out of the pork belly makes it taste more fragrant. 3. The ratio and amount of the sauce should be determined based on your personal taste and the quantity of ingredients. 4. When adding water, use hot water to prevent the meat from becoming tough. 5. If you do not have a pressure cooker and are using a regular clay pot, you can add vinegar first and simmer on low heat for 1 hour before adding dark soy sauce and soy sauce. (Because adding salt too early makes the meat difficult to tenderize.) After that, add ingredients like radish to continue stewing. 6. The side dishes for braised pork are very diverse. You can add potatoes if you like, or kelp if you prefer. You can also add shiitake mushrooms, dried cowpeas, tea tree mushrooms, etc.; it just depends on what you like to eat.