Roast pork with dried radish(luo bo gan shao rou )

Roast pork with dried radish

Introduction:

"During the Spring Festival, my mother and sister brought me a lot of radishes, which I couldn't finish. Just in the first month, when the sun was abundant, I dried a lot of dried radish on the balcony. When the guests came in the first month, I tried to create a new dish in casserole - dried radish with pork. The taste was really unique. Dried radish was sweet, crisp, and permeated with the oil and meat fragrance of pork. It was full of fragrance. It will make a creaking sound when eating. It's very interesting! This stewed pork is made with rice wine Niang, which saves the process of frying sugar color. The meat is bright in color, more delicious and fragrant! Especially in the production process, the fragrance makes people salivate. Everyone says it's delicious. I have another specialty, ha ha! "

Production steps:

Step 1: 500 grams of fresh pork.

Step 2: 100 grams of dried radish.

Step 3: Ingredients: garlic, red pepper.

Step 4: soak the dried radish in warm water.

Step 5: cut the pickled radish into small pieces.

Step 6: steamed pork with water.

Step 7: cut small squares.

Step 8: 50% hot pot pour a little oil under the meat stir fry oil out of the flavor.

Step 9: stir fry garlic and pepper.

Step 10: add soy sauce and rice wine Niang to make the flavor change color.

Step 11: add proper amount of soup and bring to a boil.

Step 12: turn to a small pot and cook for 30 minutes.

Step 13: pour in the cut radish, add some salt and soy sauce.

Step 14: cook together for 15 minutes.

Step 15: done, let's go.

Materials required:

Fresh pork: 500g

Dried radish: 100g

Garlic: right amount

Red pepper: right amount

Old style: moderate

Oil salt: right amount

Rice wine mother: right amount

Note: Tip: if the soup is not enough, you can add the right amount of soup, and use chopsticks to stir it in the middle to prevent it from sticking to the pot.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Luo Bo Gan Shao Rou