Radish Stew
1.
Prepared ingredients.
2.
Boil the pork belly and cut into pieces.
3.
Heat the pan with cold oil, stir-fry the shallots, and the ginger slices will give a fragrance.
4.
Add the meat and stir-fry until the surface is slightly yellowed.
5.
Add the dark soy sauce and stir fry the cooking wine for color.
6.
Add hot water to boil, change to low heat and simmer for about 1 hour.
7.
Peel the radishes and cut into pieces, add some water to a boil, and pass in cold water again.
8.
Add the boiled radish to the broth, then add the light soy sauce, bring the sugar to a boil, and simmer for about half an hour.
9.
It's almost the same when the radishes are also very crisp.
10.
Sprinkle some green garlic leaves at the end.
Tips:
1. The radish boiled water can remove the spicy flavor of radish, so that it will not be too flavorful when stewed with meat, and it can better absorb the umami flavor of meat.
2. Compared to radishes, meat is more difficult to burn and crisp, so you must first cook the meat to be almost crisp and then add the radishes, so that the cooked dishes will taste the same, the meat will be crisp, and the radishes will not be too rotten.
