Carrot Crispy Pork Claypot

Name: Carrot Crispy Pork Claypot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g White radish; 250g Pork belly; 150g seaweed strips; 1 piece egg; 1 Big bone rod; Some Coriander; Some Scallions; Some Sliced ginger; Some salt; Some Chicken Essence; Some Cooking Wine; Some Five spice powder; Some Dry starch

by Espresso light mood

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The winter in Northeast China is notoriously cold. In the past, I couldn’t eat any fresh vegetables at all. When I was a child, every year at the end of autumn and the beginning of winter, every family would store autumn vegetables, which are Chinese cabbage, radish, potatoes, onions, and potherbs This kind of vegetables are easy to store. Cabbage is soaked into sauerkraut, and radish is dried to make pickle. From childhood to large, cabbage and radish are really eaten. When I was young, I really didn't like to eat, although the parents always said: Don't like to eat, carrots and cabbage are safe. But who can bear to eat these things almost all winter. Now it's different, living conditions are better, and the materials are extremely rich. Just get some chicken, duck and fish meat to match, and this most common cabbage and radish has become more delicious.
This [radish crispy meat pot] is very suitable for this season. It is warm and fragrant. It is served with a bowl of rice. Eat meat, drink soup, and come with a piece of radish filled with bone broth and meaty flavor. ~~"

Carrot Crispy Pork Claypot

1. Wash the big bone sticks, add water to the pot, add the shallots and ginger slices to a boil on high heat, turn to low heat and boil for 2 hours, and take the soup for later use (if you have chicken broth, bone broth, broth, etc. at home, this step is fine Omitted).

2. Peel the radish and cut into pieces with a hob.

3. Wash the kelp and tie it into kelp knots (you can cut into sections directly with a knife, or slices of kelp).

4. Cut the pork belly into thick slices.

5. Add starch, cooking wine, five-spice powder, chicken essence, a little salt and water to the egg.

6. Make a thick paste.

7. Pour about 500 grams of vegetable oil into the pot, heat it to 70% hot, and put the cut meat strips into the egg batter to batter.

8. Then put it in the frying pan.

9. Fry until golden and remove the oil.

10. Pour the boiled bone broth into a casserole.

11. Add the radish cubes and kelp knots, add salt, and cook until the radish kelp is soft.

12. Add the fried crispy pork and simmer for another 10 minutes. Add chicken essence and ground coriander to taste.

Tips:
prompt:

The egg batter should be slightly thicker, and it is best to use chopsticks to stir it up and show a slow flow; the salt should be added less in the batter, and the oil is easy to splash when the salt is too much.