Stewed pork with radish(luo bo su rou bao )

Stewed pork with radish

Introduction:

"Winter in Northeast China is notoriously cold. In the past, there were no fresh vegetables in the whole winter. When I was a child, every year in the late autumn and early winter, my family would store autumn vegetables, that is, Chinese cabbage, radish, potato, onion, potherb mustard and other vegetables that are easy to store. Chinese cabbage is pickled into pickled vegetables, and radish is dried to make pickles. From childhood to childhood, there are really many Chinese cabbage and radish Eat. When I was a child, I really didn't like to eat, although parents always said: don't love to eat, radish and cabbage are safe. But who can stand eating these things all winter. Now it's different. With better living conditions and abundant materials, you can make some chicken, duck and fish to match. The most common cabbage and radish also become delicious. This dish is very suitable for this season. It's warm and fragrant, with a bowl of rice, meat, soup, and a piece of radish soaked with bone soup

Production steps:

Step 1: wash the big bone stick, add water to the pot, add scallion and ginger slices, bring to a boil over high heat, turn to low heat and boil for 2 hours, then take the soup for standby (if you have chicken soup, bone soup, broth, etc., this step can be omitted).

Step 2: peel radish and cut into hob pieces.

Step 3: clean the kelp and tie it into kelp knot (cut the kelp directly or slice it).

Step 4: cut pork into thick slices.

Step 5: add starch, cooking wine, five spice powder, chicken essence, a little salt and water to the egg.

Step 6: make a thick paste.

Step 7: pour about 500 grams of vegetable oil into the pan and heat it to 70%. Put the cut meat into the egg paste and hang it.

Step 8: then put it into the oil pan.

Step 9: deep fry until golden, remove and drain.

Step 10: pour the bone soup into the casserole.

Step 11: add radish and kelp, add salt and cook until the radish and kelp are soft and rotten.

Step 12: add the fried crispy meat and simmer for another 10 minutes. Add chicken essence and coriander powder to taste.

Materials required:

White radish: 300g

Pork: 250g

Kelp silk: 150g

Egg: 1

Big bone stick: 1

Coriander powder: appropriate amount

Scallion: right amount

Ginger slices: right amount

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Five spice powder: appropriate amount

Dry starch: appropriate amount

Note: Tips: the egg paste should be slightly thicker, and it's best to stir it up with chopsticks in a slow flowing shape; add less salt in the paste, and it's easy to splash oil when it's fried with more salt.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Luo Bo Su Rou Bao