Roach-dry stew
By VicentaLakin
Recipe Recommendations
- dried radish 40 grams
- pork 80 grams
- octagonal one
- Jiang appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Roach-dry stew
1
Piggy cuttin, onions cut flowers, ginger 2 slices, radish dry shampoo with fresh water, dryed to softened radish, and squeezed dry water cutters
2
(a) A boiler, which, when hot, falls into the fire of pork
3
When the fat oil comes out, it drops down into eight horns, gingers, onions and fragrances (spicy red peppers)
4
(b) Cooking wine and smoking raw water for a while5
Two minutes of dry radish fire in the wash
6
Add hot water that has just been dried with radish, and when the fire breaks, turn to the stew
7
When you've got all the fresh oil out of the soup, you can make a pot。
8
Load。Roach-dry stew Make Tips
1. Do not soak the dried radish for too long, otherwise it will lose its chewiness; if the dried radish is too salty, soak it thoroughly to remove the salt, and squeeze out the water when removing it.
2. Choose pork with fat to braise with the dried radish for the best flavor, as dried radish pairs well with oil.
3. Since the dried radish is salty, no additional salt is needed. You can adjust the amount according to its saltiness.
4. When stir-frying the dried radish in the pot, cook it for a slightly longer time to bring out a strong aroma.
5. The idea is to enjoy the unique flavor created by the blend of dried radish and meat, so there is no need to add too many other seasonings.