Fried shredded radish with pork belly
Ingredients preparation: half a radish, 250g of three layers of pork belly, two green peppers, two cloves of garlic, a proper amount of salt, half a spoonful of oyster sauce, a spoonful of soy sauce, a little chicken essence and a spoonful of cooking wine.
1: Pork belly is frozen for a while before slicing, which makes it easier to cut. Peel, slice and shred white radish. Wash the green and red peppers and cut them with an oblique knife. Flatten the garlic and peel it without cutting.
2: Pork belly cut into pieces and poured into the pot. Stir-fry lard on low heat. Stir-fry until brown, and the taste is more fragrant.
3: Next, stir-fry the green pepper and garlic in the pot, and pour the shredded white radish into the pot and stir-fry until it is broken. Add salt, oyster sauce, chicken essence and light soy sauce, stir-fry until it tastes good, add a little cooking wine to enhance fragrance, stir well and serve.
Practice of white radish sparerib soup
Ingredients: 300g sparerib, half a radish, one chive, one ginger, one spoonful of cooking wine, proper amount of salt, Lycium barbarum 10g.
1: Peel the white radish, wash and cut into pieces, and wash the ribs with water.
2: Put the ribs in a pot with cold water, and add shallots, ginger slices and cooking wine to remove blood and dirty things and remove the fishy smell of meat.
3: After blanching, take out the ribs and rinse them with clear water, put them in a stew pot, pour boiling water into the ribs, cover the pot and stew them until the ribs are broken, pour the cut white radish into the pot and continue to stew until the radish is broken, and sprinkle with medlar.