Braised pork and dried radish
By JimmieFeeney
This dish tastes salty and fresh, has a thick color, and is best served with rice even with juice.
Recipe Recommendations
- pork 1/2 pound
- dried radish 1/2 rice bowl
- Jiang 4-5 sheet
- oyster sauce 1 tablespoon
- soy sauce appropriate amount
- soy sauce 1/4 teaspoon
- octagonal 1 flower
- pepper appropriate amount
- salt appropriate amount
- sugar 2 tablespoons
- salty and fresh
- braised
- several hours
- simple
Steps for Braised pork and dried radish
1
Soak the radish in water, cut the pork into slices, marinate it with cooking wine, soy sauce, salt, pepper and sugar fingers.
2
Place the pan and put cold water, add pork and a few slices of ginger, do not stir yet, wait until the water boils, and wash the foam with hot water.
3
Remove the oil from the pan, add a few pieces of ginger, 2 tablespoons of oil, and 2 tablespoons of sugar. Wait until the sugar turns into a stone-colored liquid, immediately pour in the pork, and quickly turn evenly with a spoon or spatula.
4
Add the radishes and mix well.
5
Put water or stock, basically just flush with the pork and radish surface, add appropriate amount of light soy sauce, soy sauce, 1 tablespoon of oyster sauce, 1 star anise and 1 teaspoon of wine, stir for a few times, cover and simmer for about 10 minutes.
6
Collect the juice over high heat, add 1 tablespoon of water starch (mix 1 tablespoon of water and 1 teaspoon of corn starch) when collecting the juice, and gather the juice until thick, not too dry, OK.Braised pork and dried radish Make Tips
If you don't have dried radishes at home, you can use dried bamboo shoots instead, or you can also add succulent ingredients such as soy beans and fried tofu blocks. The taste is just as good.