Northerners are generous. Every autumn and winter, you will see many people carrying sacks to buy radishes, cabbages and sacks to move home. It is estimated that southerners must find it incredible, but it is a common occurrence in the north, which also shows that radish is really cheap and affordable.
Stewed radish is my favorite dish. Now radish is watery and delicious. It smells especially good when stewed! Pork belly is soft and delicious, radish is attractive in color, full of gravy, refreshing and appetizing, salty and delicious, eating well and full of happiness.
Radish stew is a home-cooked dish, with pork belly as the main ingredient and white radish. White radish absorbs the delicate flavor of gravy, neutralizes the greasy pork belly, and has a soft and waxy taste and rich nutrition. I ate several bowls of rice unconsciously! Today, I will share with you the home cooking method of this dish.
Specific operation
A washed white radish, head and tail removed, peeled, then cut into hob pieces and put them in a small basin for later use.
Prepare a piece of pork belly, first heat the wok, then put down the pork belly skin, put it in the wok, brand off the pig hair left on the pig skin, put it in a basin, and brush it clean with a brush. Put it on the chopping block and cut it into diced meat 2 cm wide.
Half of the red pepper is cut into hob blocks, and half of the green pepper is also cut into hob blocks, and they are put together in a basin for color matching.
Cut half of the scallion into horse ear pieces; Sliced ginger; A few dried red peppers, two star anises, a small piece of cinnamon, four fragrant leaves and a few peppers are put together in a small pot for later use.
When the ingredients are ready, we will start cooking.
Boil water in the pot, add diced meat in cold water, add a little cooking wine to remove fishy smell, and turn it over with a spoon several times to make the diced meat evenly heated. After the water is boiled, skim off the floating foam in the pot and pour it into the colander to control the water.
Add half a spoonful of cooking oil to another pot, add 10g rock sugar, and keep stirring to melt. When the rock sugar is fried to white to reddish brown, remove from the fire, pour in diced meat and stir quickly to make the diced meat uniform in color.
Add onion, ginger and aniseed, stir-fry until fragrant, then add 10g sweet noodle sauce, 5g bean curd and 20g cooking wine to remove fishy smell, stir-fry evenly, add appropriate amount of water and spread diced meat.
Next, start seasoning, add 2g of salt, 2g of chicken powder, 1 g of pepper and 1 g of sugar to refresh, stir until the seasoning melts, add10g of soy sauce, and turn off the heat after the soup is boiled.
Then pour the diced meat and soup into the rice cooker, cover the pot, start the cooking mode, stew for 20 minutes, and then pick out the aniseed with chopsticks so as not to affect the taste. Then pour in the white radish and continue to stew for 20 minutes.
After 20 minutes, take out the stewed pork belly, then pour it into the wok, turn on the fire and slowly collect the soup, which will make the pork belly more delicious.
When the soup is almost dry, add the green pepper and stir well. After the green pepper is fried until it is cut off, add a little water starch to make the soup thick, then turn off the heat and put it on the plate.
Ok, this fat but not greasy radish stew is ready. Radish wrapped in thick broth is fragrant and soft, which melts in the mouth, neutralizing the greasy meat and tastes great. Radish also helps to strengthen the stomach and promote digestion, to some extent, to prevent excessive accumulation of fat, which is conducive to weight loss.