Braised pork with white radish(bai luo bo shao wu hua rou )

Braised pork with white radish

Introduction:

"White radish is basically the same as Chinese cabbage in winter. It is the main dish of the common people's table. Because of its economic benefits and rich nutritional value, it is deeply loved by people. If you eat more vegetarian dishes, you can eat them in a different way, and cook pork with pork

Production steps:

Step 1: prepare a white radish and wash it to remove the scar on the skin;

Step 2: cut into 0.5cm thick wafer;

Step 3: cut pork slices, onion and ginger slices, dry red pepper section;

Step 4: put a little oil in the pot. When the oil is 50% hot, add the pork;

Step 5: while stir frying pork, add ginger slices;

Step 6: stir fry until the streaky pork turns golden yellow and the extra oil is added;

Step 7: add the scallion and dry red pepper, stir fry the fragrance;

Step 8: add two teaspoons of soy sauce;

Step 9: add 1 tablespoon oyster sauce;

Step 10: stir fry evenly, put in white radish slices;

Step 11: add a small spoonful of sugar to make it fresh;

Step 12: add appropriate amount of Dagu decoction, and put water without Dagu decoction;

Step 13: the amount of water should be level with the radish, stew for about 10 minutes, a little salt seasoning;

Step 14: take it out to be edible;

Materials required:

White radish: one

Pork: 100g

Vegetable oil: a little

Salt: right amount

Ginger: 4 tablets

Scallion: right amount

Soy sauce: 2 teaspoons

Oyster sauce: 1 tablespoon

Dried red pepper: one

Sugar: one teaspoon

Bone soup: right amount

Note: oyster sauce plays a vital role here, radish stew, you need to taste, cooked can, water to a full, avoid midway water.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: other

Chinese PinYin : Bai Luo Bo Shao Wu Hua Rou