Stewed pork with radish(jia chang cai luo bo dun rou )

Stewed pork with radish

Introduction:

"When my husband was a soldier in Hubei, he learned a dish from the local people. The local people wanted to put pepper in it. I can't eat spicy food without putting it. If I like spicy food, I can put some pepper."

Production steps:

Step 1: raw materials: green radish, pork, onion, ginger, star anise.

Step 2: cut all the raw materials that can be cut into thick pieces.

Step 3: blanch the green radish slices, turn the radish skin into emerald green, remove and drain with cool water.

Step 4: brush a layer of vegetable oil in the hot pot, fry the streaky pork until the edge is golden, and put cooking wine, green onion, ginger and star anise.

Step 5: stir fry the onion, then you can put the radish slices.

Step 6: stir fry radish slices evenly, add 1.5 tbsp soy sauce and soy sauce, stir fry evenly.

Step 7: put the stir fried ingredients into a casserole, add water, salt and a spoonful of sugar. (the water doesn't need to go beyond the ingredients. It's good to see it. I'm a little too much.)

Step 8: after the pot is boiling, simmer for about 20 minutes, the soup is concentrated, the radish is soft and rotten, put the scallion and monosodium glutamate, and turn off the heat.

Step 9: finished product. It's dinner!

Materials required:

Radish: one

Pork: about 1 jin

Scallion: right amount

Ginger: right amount

Star anise: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

MSG: right amount

Note: when frying pork, it will produce a lot of oil. If you don't like too much oil, you can grate it out. Don't grate it all. Radish is very oily. After boiling, you can taste the taste, and then add salt. It's OK to use a wok without a casserole, but the soup needs to be a little more.

Production difficulty: ordinary

technology:

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Cai Luo Bo Dun Rou