Eating radish in winter and ginger in summer, radish has the reputation of "little ginseng" among the people. Autumn and winter are the seasons when a large number of radishes are on the market. Radish contains a lot of water, and the contents of digestive enzymes, dietary fiber, vitamin C, folic acid, calcium, phosphorus, iron, potassium and other mineral elements are also high. Therefore, you should eat more at ordinary times, and eating carrots often helps digestion.

There are many ways to make radish. I have made pickled radish, radish sparerib soup, stewed radish with braised pork and so on. Pickled radish is crisp and refreshing, and the sauce is full of flavor, which is a very appetizing meal. Radish ribs soup, delicious and nutritious, is one of my favorite soups; Among them, this braised radish braised pork is eaten by my family at intervals. White radish and pork belly are made into braised pork, so that white radish can also taste braised pork. Now I will share my practice with you.

raw material

Pork belly 1 000g, white radish 750g, ginger 1 piece, garlic 5 pieces, star anise 4 pieces, cinnamon1piece and fragrant leaves 5 pieces.

condiment

Light soy sauce, cooking wine 1 spoon, salt 5g, rock sugar 20g, cooking oil 1 spoon.

working methods

Step 1: Peel the white radish, cut it into hob blocks, boil water in the pot, blanch the white radish for one minute, blanch and drain the water, and put it in a bowl for later use. Blanch the white radish to remove the bitter taste.

Step 2: Slice the ginger and pat the garlic evenly for later use. Wash the pork belly and cut it into small squares. Blanch the chopped pork belly with water, pick it up and rinse it with running water for later use. Blanched pork belly can not only remove dirt, but also gain weight more easily during frying.

Step 3: pour a spoonful of cooking oil into the pot, add 20 grams of rock sugar and stir-fry until it bubbles and turns purple, otherwise the meat will be bitter.

Step 4: Stir-fry the pork belly immediately, and stir-fry some fat in the pork belly with low heat.

Step 5: Pour a proper amount of water into the pork belly, add a spoonful of soy sauce, soy sauce and cooking wine, add a spoonful of salt, add star anise, cinnamon, fragrant leaves, ginger slices and garlic, and then stir well.

Step 6: Bring the fire to a boil, cover the pot and simmer for 30 minutes. Stir fry in the middle of opening the lid to prevent the pot from burning.

Step 7: It's time to open the lid. Add the blanched radish pieces and stir well, then cover the lid and stew for 10 minute.

Step 8: Stewed radish with braised pork is almost ready. You can easily insert it into the radish with chopsticks. Take some juice and put it in a big bowl to enjoy the food.

Pork belly stewed radish is ready, delicious in color, flavor and nutrition. Pork belly is soft and waxy, and white radish absorbs the umami taste of pork belly, which is very sweet and delicious. It is a good dish, and friends who like it can try it!

Yu Mingxuan said: 1 white radish often has a little bitter taste. To remove the bitterness, first put it in a pot and blanch it, so that the stewed white radish will be very fresh and sweet.

Blanching pork belly in water can not only remove its bloody smell, but also produce oil faster when frying.

3 white radish is easier to cook, so put it in the last 10 minute. Put them together, the pork belly is not cooked and the radish is rotten.