condiments
Half a catty of pork belly
A white radish
condiments
Ginger amount
chinese anise
Appropriate amount of fragrant leaves
Cinnamomum cassia proper amount
Appropriate amount of rock sugar
condiment
Proper amount of salt
Proper amount of oil
Proper amount of soy sauce
Proper amount of old pump
Stewed pork belly with white radish
1. Cut the radish into large pieces.
2. Slice pork belly.
3. Cook the pork belly, pour some cooking wine, remove the fishy smell, wash it in cold water and dry it.
4. Stir-fry the rock sugar on a small fire, the sugar color turns into pork belly, and the ginger slices turn into a big fire.
5. enlarge the yellow on both sides and cook.
6. Stir-fry the spices with oil, then pour in the pork with soy sauce and soy sauce, stir well, add some water and cook for a few minutes.
7. Add radish, turn to low heat after the fire is boiled, stew for 15 minutes, and stir fry from time to time.
8. Simmer until the radish softens and the juice thickens.
To add another method,
material
Pork belly 500 grams
1 white radish
Practice steps
1, prepare all materials.
2, 500 grams of pork belly, cut into pieces, put in a wok and blanch.
3. After fully preheating in a multifunctional pot, add vegetable oil and heat until oil lines appear. Add cooked meat and stir-fry until it changes color.
4. Pour in 4 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and stir well.
5. After adding water to the pork belly, cover the pot and cook with 1600 watts.
6. Pour in the white radish and stew for about 30 minutes with 500 watts of low heat.
7. Open the lid, add a spoonful of salt to taste, collect the juice, and serve.
8, white radish absorbed gravy, soft and delicious, pork belly fat but not greasy, with this dish rice can eat three bowls!