Radish stewed pork
By SonnyMoen
When my husband was a soldier in Hubei, he learned a dish from the locals. The locals cooked it with chili. I couldn't eat spicy food, so I didn't put it. If I liked spicy food, I could put some chili.
Recipe Recommendations
- radish one
- pork belly 1 kg
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- MSG appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Radish stewed pork
1
Ingredients: green radish, pork belly, green onion and ginger, star anise.
2
Cut all the raw materials that can be cut into thick slices.
3
Blanch the green radish slices in water, turn the radish skin into emerald green, take out and drain in cold water.
4
Brush a hot pan with a layer of vegetable oil, add the pork belly until the corners are golden, and add cooking wine. Green onion, ginger and star anise.
5
Stir fry until the onion is fragrant and you can put the radish slices.
6
Stir fry the radish slices evenly, add one and a half tablespoons of soy sauce, appropriate amount of soy sauce, and stir-fry well.
7
Put the stir-fried ingredients into the casserole with water, add salt and an ice spoon of sugar. (You don't have to pass through the ingredients, as long as you can see it. I'm adding too much water)
8
After boiling the pan, simmer for about 20 minutes over low heat, thicken the soup, soften the radish, add chopped green onion and monosodium glutamate, and turn off the heat.
9
Finished product. Time to eat!Radish stewed pork Make Tips
When frying pork belly, there will be a lot of oil. If you don't like too much oil, you can grate the oil out. Don't grate it all out. The radish is very oily. You can taste the taste after boiling, and add salt when it is weak. You can use a frying pan without casserole, but you need to put a little more in the soup.