Roach stew
By VicentaLakin
It's nice to have more radish in the winter, and it's perfect to have more radish in the winter, which is better than meat, which fully absorbs the beauty of the meat, and which is sour and soft, and can't stop eating together。
Recipe Recommendations
- pork belly 1 block
- radish half a
- green garlic leaf a little
- soy sauce 1 tablespoon
- soy sauce 2 tablespoons
- white sugar appropriate amount
- cooking wine appropriate amount
- ginger appropriate amount
- onion appropriate amount
- salty and fresh
- stewed
- several hours
- simple
Steps for Roach stew
1
Prepare the raw materials。2
Five flowers, cut。3
Hot pots of cold oil, fried onions, ginger chips。4
It's a little bit yellow on the surface。5
Join the old smokes and the wine will turn on the color。6
Join the hot water and burn it and change it for about an hour。7
The radish goes to the skin slices, the fresh water is burned and the cold water is repeated。8
A good radish is added to the broth, then a raw cigarette, a white sugar burn, and a little fire stew for about half an hour。9
When the radish rots, that's all。10
A little garlic leaves last。Roach stew Make Tips
The radish water removes the spicy taste of the radish, so that the stew does not taste too much, but also better absorbs the taste of the meat. The meat is more difficult to burn than the radish, so it must be burnt to the ground before the radish is added, so that the meal will taste the same way, the meat will be soaked and the radish will not be so bad。