Braised crispy pork with radish
By EstherKihn
The origin of the crispy meat is the Yangtze River Reservoir in Zhongshan City, Guangdong Province. It is a famous and special aquatic product raised by using mineral water from the reservoir, feeding concentrated feed and using live water intensive breeding method. It is named because of its firm, refreshing and crispy meat. The fish produced has the same appearance as before, but the meat quality has changed. The protein is 12% higher than that of ordinary carp, making it more delicious. It also has the characteristics of soft, smooth and crisp meat quality. The fish maw is the best. Because the meat of this fish is tough, there are many solid cookings, including raw frying, steaming (not steaming the whole fish), stewing, hot pot, etc., each have their own flavors.
Recipe Recommendations
- radish art. 1
- ginger appropriate amount
- onion appropriate amount
- coriander appropriate amount
- salt appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- SUFU appropriate amount
- soy sauce appropriate amount
- fish-flavored
- braised
- half an hour
- ordinary
Steps for Braised crispy pork with radish
1
First peel the radish and cut it into pieces, let go of the water and burn it, which will remove the astringent taste in the radish.
2
Put the oil in the pan, add the ginger to the smallest amount and fry it, then add the fish head and stir fry.
3
Add the radish, add the seasoning, add water to mix the ingredients, and cover.
4
After the radish is cooked, place on a plate and sprinkle with spring onions and coriander!
5
Seasonings: salt, chicken essence, fermented bean curd, pepper, soy sauce, soy sauce (a small amount), white sugarBraised crispy pork with radish Make Tips
The radish is delicious if you want it to be tender and non-dregs. Stew it with the fish head until the radish is ripe. The radish absorbs the aroma of the fish and is delicious!