Rhodish and gravy
By VicentaLakin
WELL, I KNOW MY MEAT IS SO FAT, BUT THERE'S NO WAY. I CAN'T MAKE IT ALL INTO OIL. IT'S GOOD TO HAVE RADISH DRY, NOT TOO GREASY TO EAT. THE RADISH DRY WAS SENT BY A FRIEND FROM THE ZHUEJIANG DISTRICT, FAR FROM CHONGQING'S MAIN CITY, AND IT TASTED JUST AS WELL AS SALTY AND SWEET IN THE TUNNELS, AND IT PRESERVED A LOT OF MOISTURE, CHEWING ON THE “CRAZY” GROUND, WHICH SMELLS GOOD. IN CHONGQING, IT'S VERY GOOD TO MAKE POTS OUT OF RADISH, BUT I USED IT TO MAKE PORK TODAY. O, O, O, O, O, O, O, O, O. IT'S A PERSONAL HOBBY -- A LITTLE MORE WINE, A LITTLE MORE SUGAR, A LITTLE MORE SALT, NO MORE SAUCE. IT SMELLS GOOD, DOESN'T IT? YEAH
Recipe Recommendations
- bacon appropriate amount
- dried radish appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- millet pepper appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Rhodish and gravy
1
Dry radish washing (if dryer, 20-30 minutes in water) leachs the water。
2
The meat is cooked or fertilized, and then the thin slices are cut. It can also be done without cooking or steaming, but it can be hard, especially on the skin。
3
Hot pots are cold, less oil, because the meat comes out. When the oil heats up, the meat is fried to fat, and a little roll is made。
4
It's a little platinum fire。
5
Change the fire and turn the radish on fire。
6
I'm going to put a drop of wine in it, and I'm going to put a little sugar and salt in it, and I'm going to put a drop of water in it。Rhodish and gravy Make Tips
PS: 1. Regarding the seasonings: Fry scallions, ginger, and garlic to start the stir-fry, add Sichuan peppercorns and small chili peppers to increase the numbing and spicy flavor (this is a personal preference), cooking wine to remove the fishy odor, and sugar to enhance the umami flavor. There are no other seasonings because I feel the smoky flavor of the cured meat is already very fragrant O(∩_∩)O. Of course, you can also add extra rich soy sauce to enhance the umami and color, or add vinegar and chicken essence, depending on your taste. 2. The texture of the cured meat will be softer after boiling or steaming; if you don't boil or steam it, the texture will be relatively hard. 3. If the dried radish is very dry, you can soak it in water in advance. Also, use an appropriate amount of base oil, because the fat in the cured meat will release oil. 4. Both the dried radish and the cured meat have a salty flavor, so be sure to use a moderate amount of salt. Okay, the cured meat is indeed too fatty, so I'd better eat less. O(∩_∩)O — Sautéed Cured Meat with Dried Radish.