Braised pork belly with radish is a common dish in autumn and winter. Radish is cheap and is a common tonic vegetable in winter. This dish, radish absorbs the oil of pork belly, which is more delicious and pork belly is more fragrant. Especially soup and bibimbap is very delicious. Actually, I think radish is more delicious than meat.

Tools/raw materials

Pork belly (300g)

Carrots (1)

Proper amount of salt

Proper amount of edible oil

Spiced powder right amount

2 octagons

Onion 1 segment

Ginger 1

Zanthoxylum bungeanum 10

Appropriate amount of chicken essence

Proper amount of old pump

Proper amount of soy sauce

Methods/steps

110 step by step reading

Prepare ingredients, pork belly and carrots, and wash them for later use.

2/ 10

Put a proper amount of water in the pot, add some pepper and ginger slices, add pork belly and cook. Take it out to cool.

3/ 10

Slice carrot, shred ginger, wash star anise, and diagonally shred onion.

4/ 10

Pork belly cut into pieces, cooled and sliced for later use.

5/ 10

Put a small amount of cooking oil in the pot, heat it, and pour in pork belly slices.

6/ 10

Stir-fry until the oil comes out, pour out the excess oil and stir-fry. Add star anise, shredded ginger and scallion and stir fry. Add appropriate amount of soy sauce and stir fry again.

View the remaining 1 pictures.

7/ 10

Pour in carrot slices and stir well.

8/ 10

Add the right amount of salt and spiced powder, stir well, add half a bowl of water, cover and cook for about 5 minutes, turning it a few times in the middle.

9/ 10

Boil until the juice is collected, and add chicken essence.

10/ 10

Take out the pot and put it on the plate.

Matters needing attention

Pork belly should be boiled in cold water when it is boiled, so that the cooked meat will not be so hard.