Winter in Northeast China is notoriously cold. In the past, I couldn't eat any fresh vegetables throughout the winter. When I was a child, every family would store autumn vegetables every year in late autumn and early winter, that is, Chinese cabbage, radish, potatoes, onions, potherb mustard and other vegetables that are easier to store. Cabbage is soaked into pickled cabbage, and radish is dried to make pickles. Since childhood, I have really eaten a lot of cabbage and radish. I really didn't like eating when I was a child, although my parents always said: Don't not like eating radish and cabbage to keep you safe. But who could endure eating these things almost all winter? Things are different now. Living conditions are better and supplies are extremely abundant. Just get some chicken, duck, fish and meat to match it, and the most common cabbage and radish have become more delicious.
This [Radish Crispy Meat Pot] is very suitable for this season. It is warm and fragrant. It is served with a bowl of rice, eat meat, drink soup, and a piece of radish soaked in bone soup and fragrant meat. The beauty is left ~~
Radish Crispy Meat Pot
By IlianaAbbott
Recipe Recommendations
- white radish 300 grams
- pork belly 250 grams
- kelp silk 150 grams
- eggs one
- Big bone stick 1 piece
- onion appropriate amount
- ginger slices appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- spiced powder appropriate amount
- dry starch appropriate amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Radish Crispy Meat Pot
1
Wash the big bone stick, put it into the pan, add water, add the spring onion and ginger slices to boil over high heat, turn to low heat and simmer for 2 hours, and take the soup for later use (if you have chicken soup, bone soup, broth, etc. at home, this step can be omitted).
2
Peel the radish and cut it into hob pieces.
3
Wash the kelp and tie it into kelp knots (you can cut it into sections directly with a knife, or you can slice it into kelp).
4
Cut pork belly into thick slices.
5
Add starch, cooking wine, five-spice powder, chicken essence, a little salt and water to the eggs.
6
Mix it into a thick paste.
7
Pour about 500 grams of vegetable oil into the pan, heat until 70% heat, and put the cut meat strips into the egg paste to hang the paste.
8
Then put it into a frying pan.
9
Fry until golden brown, remove and drain the oil.
10
Pour the prepared bone soup into the casserole.
11
Add radish pieces and seaweed knots, add salt, and cook until radish and seaweed are soft and rotten.
12
Add in the fried crispy meat and simmer for another 10 minutes, add chicken essence and minced coriander to season.Radish Crispy Meat Pot Make Tips
Tip: Make the egg paste a little thicker, and it is best to pick it up with chopsticks to flow slowly; add less salt to the paste, and oil will easily splash when frying with too much salt.