Braised pork with radish(luo bo shao rou )

Braised pork with radish

Raw materials for making radish roast meat:

Pork 100 grams, 400 grams of spicy radish.

Seasoning for making radish roast meat:

Peanut oil, soy sauce, refined salt, cooking wine, monosodium glutamate, sugar, ginger, onion

Processing steps of radish roast meat:

(1) Wash pork and cut into pieces, peel radish and cut into hob pieces.

(2) Heat up the oil in the frying pan, fry the radish until golden yellow, remove and drain the oil; leave a proper amount of oil in the original pan, stir fry the ginger, scallion, cinnamon and star anise first, and then stir fry the meat. When the meat changes color, stir fry it several times with soy sauce and sugar, then add the radish, move it to a low heat and heat until the soup is collected, then put it out of the pot and put it in a basin.

Attention should be paid to when making radish roast meat

The radish should be pre fried and the meat should be stir fried before firing.

Braised pork with radish

Radish roast meat crisp rotten, radish flavor, delicious, golden color. Radish contains a variety of trace elements that can induce the human body to produce interferon, which can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance for cancer prevention and anti-cancer.

Characteristics of dishes

Radish roast meat crisp rotten, radish flavor, delicious, golden color. Radish contains a variety of trace elements that can induce the human body to produce interferon, which can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance for cancer prevention and anti-cancer.

introduce

The mustard oil and dietary fiber in radish can promote gastrointestinal peristalsis and help to discharge wastes from the body. Eating radish often can reduce blood lipid, soften blood vessels, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases.

Material Science

Pork 500 grams, white radish 1 root, onion, ginger amount.

Material Science

Soy sauce, rock sugar, chicken essence and cooking wine are appropriate.

practice

1. Cut pork into pieces, blanch, wash and froth, peel radish and cut into hob pieces, tie onion and ginger.

2. When the oil in the pot is 60% hot, stir fry the pork and ginger until the fat part spits out oil slightly. Then add cooking wine and soy sauce in turn. Don't rush to add water first. When the meat has absorbed enough and the sauce is completely colored, pour in boiling water instead of meat noodles.

3. Bring to a boil over high heat, skim all the froth, add the scallion, and simmer over low heat for 1.5 hours.

4. Add radish, add rock sugar and chicken essence to taste, cover and simmer for 30 minutes.

nutritive value

It is rich in nutrition.

Detailed drawing method

1. Get something ready

2. Wash the pork in boiling water

3. Take it out and cut it into pieces. I usually like to cook it first and then cut it into pieces. I can cut it more smoothly

4. Peel radish and cut it into pieces. 5. Heat the pan and add cooking oil. After the oil is hot, fry the pork and stir fry it for about 2 minutes. If you force the oil out of the fat, it won't be too greasy

6. Move the meat to the side, add a spoonful of sugar and simmer for a while

7. Circle with a spade. Don't burn it. This is similar to the sweet and sour spareribs made before, but with less sugar

8. Stir fry the meat, add wine, color the soy sauce evenly, and add a little five spice powder. 9. Pour in the radish. I think the radish is rotten and delicious, so I put it down at this time. Then add garlic, ginger, star anise and cinnamon

10. Add water without radish, simmer for 10 minutes, simmer for 40 or 50 minutes

11. Fire juice, try salty, salt and monosodium glutamate this time, I generally do not add salt, healthy.

12. It's a lot!

Tips

1. In addition to onion ginger, do not put other spices, so as not to rob the meat and radish fragrance.

2. Streaky pork must be stir fried to spit oil in advance, and wait for the sauce to fully absorb.

3. After adding water, be sure to skim all the froth after opening, otherwise it will affect the brightness of the vegetables.

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Chinese PinYin : Luo Bo Shao Rou