Production method:

Ingredients: Tricholoma, pork, cherry radish

Accessories: ginger and scallion

Ingredients: 20 grams of sliced mushrooms, 300 grams of pork belly, 300 grams of radish, 5 pieces of ginger and 7 pieces of green onions.

Seasoning: cooking wine 1 teaspoon (5ml) soy sauce 1 tablespoon (15ml) oyster sauce 1 tablespoon (15ml) salt 1/2 teaspoons (3g) sugar/kloc-0.

Practice:

1) Soak the mushroom slices in cold water for 30 minutes and then wash them. The water soaked in mushrooms is filtered to remove impurities for use. Slice pork belly, scallion and ginger. Wash the radish and cut it into pieces.

2) Pour oil into the pot. When the fire is heated to 70% heat, pour pork belly and stir-fry for 5 minutes. When pork belly is oily, pour radish slices, ginger slices and onion slices, and stir-fry for 3 minutes until the water comes out.

3) Add soy sauce, oyster sauce, salt, sugar and white pepper, pour in mushroom slices and a little soup soaked in mushrooms (not half of the food in the pot), cover the pot and simmer for 5 minutes on medium heat, open the lid, change to high heat, receive the soup slightly dry, and add chicken powder and sesame oil to get out of the pot.

The key to stir-frying this dish is to stir-fry pork belly with oil first, and then stir-fry radish slices with pork belly oil, so that the taste will be more fragrant. Stir-frying the water of radish slices can remove the raw taste of radish, and the taste will not collapse after eating it.

* * In addition to this round radish, the long radish, which is similar to that eaten by a white rabbit, can also be used to make this dish. By the way, when I bought it, all these radishes were sold with tassels. When I came back, the radishes were cooked, and after the tassels were washed, they could be directly mixed with salt, vinegar, sugar, chicken essence and sesame oil.

* * Finally, open the lid and collect the soup with high fire, which can make the taste of the dish more intense.