“There are relatively few seasonal dishes in winter, and radishes are a kind. As the saying goes: eat radishes in winter and ginger in summer, doctors don’t prescribe medicine. Today I will use white radish and pork leg to make a super simple meal-radish roast meat.
radish pork, I personally think the best way to eat carrots, radishes into the meaty, mutual integration, symbiotic one kind of scent. Sulan pork, radish tasty, attractive color, with meat and vegetables, Salted rice. I do not know not I feel like a bowl of rice has bottomed out. The last thing left is the meat pieces. I was unwilling to use chopsticks and pulled around to find the radish. It’s getting cold, this dish must be very suitable for you. ”
The practice of Radish roast
Wash the white radish and cut it into a hob block; slice the ginger and set aside.
Wash the pork leg and cut into small pieces. (If you like fat and thin, you can choose pork belly to make.)
Half a pot of cold water in the pot, add cooking wine and meat pieces, blanch the water for 2-3 minutes, remove the drained water.
Add a little base oil in the pot, add ginger garlic, dried chili segments, green onion segments, star anise, and fragrant leaves and stir to fragrant. Put the meat pieces in the pan and stir-fry for about 3 minutes. (You can add a few dried chili peppers. If you don’t like spicy, you don’t need to add them.)
Pour in hot water that hasn’t passed through the meat, transfer 2 tablespoons of white sugar, 1 tablespoon of soy sauce, and 1 teaspoon of salt, then boil over low heat and simmer for 25 minutes.
Put the white radish in the pan and simmer for 20 minutes on low heat.
The stewed carrots are soft and rotten, and finally the juice is collected on fire.
Sprinkle a little chopped green onion before leaving the pot and serve. It’s getting cold, this dish must be for you! Finally, you get home cooking Radish roast.