Roasted pork with radish
I want to eat radishes ~~~ I also want to eat braised pork ~ So I eat radishes and roasted pork ~ In winter, I need to eat radishes ~~~
Recipe Recommendations
- pork belly appropriate amount
- radish appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- salty and sweet
- braised
- an hour
- ordinary
Steps for Roasted pork with radish
1
The ingredients are as shown in the picture, the pork belly is not very good, and the supermarket has been crazy recently!
2
Cut pork belly into mahjong pieces and rinse with water
3
Add a bottle of cooking wine to clear water and soak the pork belly for 15 minutes
4
Put green onions, ginger, a few pepper grains in clear water, and blanch the meat
5
Remove the meat after it is raw and wash the foam
6
Put oil in the pan, not too much. The meat itself will have a lot of oil. Warm the oil, add green onions, ginger, garlic, and several pieces of pepper, and saute until fragrant.
7
Add the meat and stir-fry until the oil comes out and the surface is slightly yellow
8
Add cooking wine, 2-3 caps, it doesn't matter if you put more ~ Add proper amount of light soy sauce and dark soy sauce
9
Add boiling water until it has not reached the meat surface. After boiling, skim off the foam and add sugar. Add enough sugar at one time. You still have to be willing to put in sugar or something. Then add a small spoonful of vinegar. It is said that it can dissolve the protein. Whatever it does not affect the taste. Turn to a low heat and simmer for about 30 minutes ~ Don't ask me why I don't use a casserole. If I could afford it, I would decisively switch to a casserole and stew it here.
10
Handle the radishes while stewing the meat. Cut the radishes into pieces with a hob. The so-called hob block is rolling the radishes, not rolling the kitchen knife
11
Blanch the radish with water for later use
12
Add the radish to the meat, turn it over, simmer for another 20 minutes, then turn to high heat to collect the juice
13
Delicious~As long as you move your hand, you can eat it!