The radish is baked, the pork belly is crisp and rotten, the radish is delicious, the color is attractive, the meat and vegetables are matched, and the rice is salty and fragrant. The following is the practice of burning meat with radish for your reference.

Recipe introduction

This radish is roasted with meat. The pork belly is crispy, the radish is delicious, the color is attractive, the meat and vegetables are matched, and it is salty and fragrant. White radish is rich in mustard oil, amylase and crude fiber, which has the functions of promoting digestion, stimulating appetite, accelerating gastrointestinal peristalsis, relieving cough and resolving phlegm. Chinese medicine theory also thinks that it is sweet in taste and cool in nature, and enters the lung and stomach meridians. It is a good dietotherapy method, which can treat or assist in the treatment of many diseases. Compendium of Materia Medica calls it "the most beneficial vegetable". There is also an old saying, "Eating radish in winter and ginger in summer does not require an old public prescription".

material

Pork belly 300g, white radish 1 piece, ginger 1 piece.

working methods

Step 1: Prepare the ingredients. Pork belly 300g, white radish 1 piece, ginger 1 piece.

Step 2: Slice pork belly, white radish and ginger for later use.

Step 3: Put the pork belly into the pot and stir fry with low heat.

Step 4: Stir-fry until the surface of the pork belly is slightly yellow, and when there is oil oozing out, put the ginger slices and two star anises into the pot and stir-fry to give a fragrance.

Step 5: Put 2 tablespoons of rock sugar and 1 tablespoon of soy sauce into the pot and stir-fry until the rock sugar melts and discolors.

Step 6: Pour proper amount of hot water into the pot, and then add 2 teaspoons of salt. After the fire boils, turn to low heat and stew for 20 minutes.

Step 7: Put the white radish into the pot and stew for 20 minutes.

Step 8: Collect the juice and serve it.