Northern Jiangsu flavor: Spicy radish roast meat(su bei feng wei la luo bo shao rou )

Northern Jiangsu flavor: Spicy radish roast meat

Introduction:

"Here in Northern Jiangsu, this kind of small white radish is called spicy radish, or water spicy radish. It is usually used for meat, shredded radish, or dried radish. The long green radish, known as green head radish, is usually used to make new year's bun stuffing or round meat stuffing. Every family will grow a pool of radish in a piece of land left by themselves and pull it up as they eat. It is estimated that at this time of year, the radish is just long, only as thin as chopsticks. As the saying goes, if you eat radish in winter and ginger in summer, you don't need to prescribe a prescription. That is, the benefits of eating radish in winter. A lot of things should be eaten in season, which is very good for your health. Although it's not winter now, radishes are on the market. Buy some while it's fresh. It's a dish made according to the flavor of Northern Jiangsu. It's almost on the table of people in Northern Jiangsu in winter. It's estimated that 5 out of 10 families will make this dish as long as they have their own radishes. "

Production steps:

Step 1: all ingredients are ready.

Step 2: wash radish and carrot, cut into hob pieces.

Step 3: wash the pork and cut it into small pieces.

Step 4: cut the pork, let it go, smoke, soy sauce, sesame oil, cooking wine, starch and marinate for 20 minutes.

Step 5: heat the frying pan, pour in the right amount of cooking oil, add onion and ginger to make it fragrant.

Step 6: pour in the marinated pork and stir fry quickly.

Step 7: stir fry for about 2 minutes, the pork turns white and hard.

Step 8: pour in the white radish, stir fry for a while, and add the right amount of salt.

Step 9: pour in half a bowl of water Cover and simmer for 5 minutes.

Step 10: soften the radish, close the soup quickly, pour in the carrot and stir fry.

Step 11: soften the carrots, add 1 teaspoon sugar, mix well, then turn off the heat and put on the plate.

Materials required:

White radish: 2

Pork: 300g

Carrot: 1

Scallion: right amount

Ginger: right amount

Starch: right amount

Edible oil: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Sesame oil: appropriate amount

Cooking wine: moderate

Note: 1, like soft rotten some, can also extend the cooking time. 2. Radish skin is rich in nutrition. It's better not to peel it. 3. Authentic Northern Jiangsu flavor. I use the sauce made by myself to cook. Unfortunately, I don't have it here, so I use the mixture of raw and old soy sauce to restore as much as possible.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Su Bei Feng Wei La Luo Bo Shao Rou