Stewed pork with dried radish(luo bo gan dun rou )

Stewed pork with dried radish

Introduction:

Production steps:

Step 1: dice the pork, cut the scallion and ginger into 2 pieces, rub the dried radish with water repeatedly until the dried radish becomes soft, squeeze the water and cut into sections for standby;

Step 2: heat up the oil and stir fry the Diced Pork;

Step 3: stir fat out of oil, add star anise, shredded ginger, scallion, saute until fragrant (spicy with red pepper);

Step 4: add cooking wine and soy sauce and stir fry for a while;

Step 5: add the dried radish and stir fry for 2 minutes;

Step 6: add hot water that has not dried radish, bring to a boil over high heat, and then turn to medium heat for stewing;

Step 7: when the soup is finished and the clear oil comes out, take it out of the pot.

Step 8: loading.

Materials required:

Dried radish: 40g

Pork: 80g

Star anise: 1

Ginger: right amount

Scallion: right amount

Cooking wine: moderate

Oil: right amount

Soy sauce: moderate

Precautions: 1. Don't soak the dried radish for too long, otherwise it won't have the toughness; if the dried radish is too salty, you need to fully extract the salt, and squeeze the water when you finally take it out; 2. Choose the pork with fat to stew the dried radish to make it fragrant, and the dried radish likes oil; 3. Because the dried radish is salty, you don't need to add salt. According to the salty condition of dried radish, we can take it into consideration; 4. In the process of frying dried radish, the time can be a little longer, so that the flavor of dried radish is strong; 5. What we eat is the unique flavor of dried radish and meat mixed together, without adding too many other condiments.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Luo Bo Gan Dun Rou