Braised radish(hong shao luo bo )

Braised radish

Introduction:

"Braised pork is a traditional Chinese dish. It is fat but not greasy, crisp but not broken, sweet but not sticky, thick but not salty, so it is very popular. Well done braised meat, each piece is wrapped in a rich sauce. Skin and fat part of the soft, rotten, slippery, put in the mouth, only a sip can melt open. Mr. Su Dongpo has the best experience in making braised pork: without water, slow fire, when the heat is enough, it is beautiful! I don't know much about Mr. Su's poems. Naturally, I don't understand the true meaning of Mr. Su's making braised pork, but I love it very much. Radish and cabbage are the most attractive vegetables in northern winter. In the past, in early winter, every family would hoard a lot of cabbage and radish in case of heavy snow. Radish has the nickname of small ginseng. In addition to the function of vegetables, radish also has some nourishing and health effects. "Radish and cabbage have their own love." today, let's talk about radish. After eating enough of the traditional stewed radish, it must be a good taste to cook radish with the recipe of braised meat. The radish stewed with this recipe has absorbed enough of the soup of braised pork. It tastes soft and fragrant. Its texture and taste can be comparable to that of braised pork. "

Production steps:

Materials required:

Streaky pork: moderate

Red radish: right amount

Refined salt: right amount

Vegetable oil: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Rock sugar: right amount

Old style: moderate

Dry red pepper: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Hong Shao Luo Bo