Shredded radish with black bean sauce(chi xiang luo bo si )

Shredded radish with black bean sauce

Introduction:

"Let's eat white radish today. It's a treasure in winter. It's very effective. Today, we make shredded radish with soy sauce. It's easy to stir fry. It's full-bodied, spicy and delicious. It's also an appetizer. White radish is sweet, smooth and pungent. It can lower Qi, eliminate food, detoxify and generate fluid, resolve phlegm, and has high prevention and control index. It is one of the housekeeping dishes in winter. This is a appetizing shredded radish with soy sauce. It's simple, but the taste is not simple. Let's see how to make it. "

Production steps:

Step 1: shred the radish, dice the red pepper, slice the garlic, cut the green garlic into small sections, separate the pork into thin and fat, cut into shreds, and marinate the lean meat with appropriate amount of salt, sugar, soy sauce and raw powder.

Step 2: Boil the water in the pot, blanch the shredded white radish until transparent, then remove and drain the water.

Step 3: heat the pot, add oil, and stir out the fat.

Step 4: put the thin meat into the pot and fry until it changes color, then take out and set aside.

Step 5: leave oil in the pan, saute garlic slices and Douchi.

Step 6: stir fry shredded white radish.

Step 7: add soy sauce instead of salt, stir fry until fragrant, and add appropriate amount of sugar, soy sauce, soy sauce, oyster sauce.

Step 8: stir fry the shredded pork and red pepper.

Step 9: take the garlic out of the pot and stir well.

Materials required:

White radish: 700g

Pork: 100g

Red pepper: 3

Garlic: 10g

Garlic: 15g

Oil: right amount

Douchi sauce: 2 tsp

Douchi: 15g

Soy sauce: 1 teaspoon

Soy sauce: 1 teaspoon

Oyster sauce: 1 tsp

Raw powder: a little

Note: 1. Choose the white radish with glossy, smooth skin and enough water. 2. Radish skin can also be used as sauce radish skin. Don't lose it at will. 3. Don't cut the shredded radish too thin, but it can be a little thicker. The longer one is about the same as the chopsticks. 4. Don't cover the lid when blanching the radish, so that the peculiar smell in the radish will disperse with the increase of heat. Blanch the radish until it is transparent and then it can be out of the pot. 5. Fried radish is easy to come out of water, so the seasoning should not be put too early. It is easier to come out of soup if put too early, which will affect the appearance and taste.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chi Xiang Luo Bo Si