Back to The Rustic-radish Braised Pork
1.
Prepare the ingredients and cut the meat into mahjong-sized pieces.
2.
Wash the pepper and chili, and cut the chili into sections.
3.
Boil the pork belly with water in a pot.
4.
After the water is boiled, add the cooking wine and cook for 3 minutes without a lid.
5.
After blanching the meat, remove the blood foam and set aside.
6.
Wash the radishes, peel them, and cut into pieces with a hob.
7.
Wash coriander and cut into sections.
8.
Put the right amount of oil and sugar in the pot, and fry the sugar color on low heat.
9.
Stir-fry until the sugar melts and the color becomes brown (mine is not obvious from the black pan).
10.
Add the blanched meat and stir fry.
11.
Add dried chili and Chinese pepper, stir fry over medium heat.
12.
This is the fried sugar-colored meat, without soy sauce.
13.
Add light soy sauce and steamed fish soy sauce.
14.
Add the dark soy sauce and stir-fry evenly over high heat.
15.
Pour in the water that has not had the meat and bring it to a boil.
16.
Transfer the boiled meat to a casserole and simmer for 1 hour.
17.
Pour the stewed meat back into the wok and add salt.
18.
Put the radish on high heat for 15 minutes.
19.
Put the chicken essence and collect the juice.
