Braised pork with radish
By FurmanSkiles
A few days ago, my husband said that he wanted to eat radish roast meat. When I thought about it, I was a little greedy. Although there was a lot of delicious food every day, I still miss the simple taste. In fact, sometimes I think about it, food and life are the same. Although there are needs to be small surprises and romantic embellishments, dullness is the essence of life.
Recipe Recommendations
- pork belly 200 grams
- hind leg meat 200 grams
- radish one
- chili of 10
- coriander 1
- pepper 15 tablets
- steamed fish oyster sauce 1 tablespoon
- soy sauce 1 tablespoon
- soy sauce 1 teaspoon
- white sugar 1 tablespoon
- salt 1/2 teaspoon
- chicken essence 1/2 teaspoon
- cooking wine 2 tablespoons
- slightly spicy
- stewed
- an hour
- ordinary
Steps for Braised pork with radish
1
Prepare the ingredients and cut the meat into Mahjong sized pieces.
2
Wash the pepper and pepper, and cut the pepper into sections.
3
Boil boiling water in the pot, add the pork belly and blanch the water.
4
After boiling water, add cooking wine and cook uncovered for 3 minutes.
5
Remove the blanched meat pieces and rinse the blood foam for later use.
6
Wash and peel the radish, and cut into hob pieces.
7
Wash the parsley and cut into sections.
8
Put appropriate amount of oil and sugar in the pan and stir-fry the sugar color over low heat.
9
Stir fry until all the sugar has melted and the color turns browned yellow (mine is black and you can't see it clearly).
10
Add the blanched meat pieces and stir fry.
11
Add the dried peppers and pepper, and stir fry over medium heat.
12
This stir-fried sugar-colored meat piece without soy sauce.
13
Add soy sauce and steamed fish soy sauce.
14
Add the soy sauce and stir well over high heat.
15
Pour in the water before the meat is touched.
16
Transfer the boiled meat to a casserole and simmer over low heat for 1 hour.
17
Pour the stewed meat back into the wok and add salt.
18
Add radish over heat for 15 minutes.
19
Add the chicken essence and collect the juice.