A white radish is made with a piece of pork, and it immediately becomes a classic Sichuan dish, I believe many people have not eaten it, interested friends come to learn it!
White radish is a seasonal vegetable in autumn, and its price is cheap and affordable, and you can buy a large root for a few dollars. And its high nutritional value, rich in fiber, vitamin C, zinc, lignin, vitamin A and other nutrients, after eating, can play a certain role in promoting digestion, cancer prevention, phlegm cough and other effects, on the whole, is a very good vegetable. Especially after entering the autumn, it is necessary to eat more white radish.
Recently, the price of pork has also dropped relatively cheaply, many places have even dropped to the same price as vegetables, many friends have joked that vegetables have been unable to afford to eat, it is better to go home and grow their own, I don't know friends, how much pork do you sell there? And making pork and white radish together, have you ever tried such a method before? Friends who don't know will follow me to study and learn.
Ingredients: white radish, two knives of meat, green onion, ginger, peppercorns, cooking wine, salt, minced garlic, soy sauce, chicken essence, balsamic vinegar, pepper oil, chili oil, green onion
make:
1: Prepare a piece of two-knife meat, put cold water into the pot, and add an appropriate amount of green onion and ginger, cooking wine, and a handful of peppercorns, remove the fishy flavor, cover the lid, and cook the pork thoroughly.
2, cook the meat time, prepare a white radish, first cut off the head and tail, and then cut off the outer skin, cut in half, and then split in half, change the knife to cut it into thin slices.
3: Cut them all, put them on a plate and set aside, then prepare a green onion, cut into small pieces, and then a small piece of ginger cut into thin slices and put into a small bowl for later.
4, then to mix a bowl of sauce, add the right amount of minced garlic, the right amount of green onion, plus a spoonful of soy sauce, a little chicken essence, a spoonful of balsamic vinegar, a little pepper oil, and a large spoon of chili oil, the right amount of salt, stir well.
5: Cook the pork until you can easily poke through it with chopsticks, and there is no blood flowing out, proving that it has been cooked, turn off the heat and clip the meat out.
6, after it is dried until it is not hot, put it on the board and cut it into thin slices, when cutting, you can try to cut it thinly, cut it well, and put it in a bowl for later.
7, start the pot, first pour a little cooking oil, shake it to moisten the wall of the pot, then add the meat slices, stir-fry the meat slices on low heat, and fry it to make it fragrant.
8: When frying until slightly yellow, pour in the shallots and ginger slices, add a few peppercorns, fully fry the aroma, pour a little more water into the pot, and bring the soup to a boil over high heat.
9: Bring to a boil, add slices of white radish, stir, add an appropriate amount of salt and chicken essence to taste, boil again, turn to medium heat, cook for eight minutes, and cook the white radish soft.
10, the time is up, put into a large bowl, sprinkled with a little green onion to garnish, a bowl of delicious radish with pot soup is ready, when eating dipped in the sauce together, special rice delicious.
1, this radish meat slice with pot soup, is a special dish in Sichuan, there are dishes and meat, in the cold weather to a bowl, warm heart and warm stomach.
2. When cooking meat, add some ginger, green onion, cooking wine and peppercorns, which can effectively remove the fishy taste of meat and increase the aroma.
3, the dipping sauce can be prepared according to personal taste, friends who like to eat spicy, you can also add some millet spicy and so on.