Radish Stew

Name: Radish Stew
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 1/2 radish; a little Green garlic leaves; 1 tablespoon Soy sauce; Some Sugar; Some Cooking Wine; Some ginger; Some shallot

by Xiao Geng's mother

4.9 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

2

In winter, radishes compete with ginseng. It’s good to eat more radishes in winter. It’s perfect if you add some pork stew. The radish is better than meat. The radish completely absorbs the deliciousness of the meat, and it is crispy and soft. With the slight sweetness, I couldn't stop eating piece by piece. "

Ingredients

1 piece Pork Belly
1/2 Radish
a little Green Garlic Leaves
1 tablespoon Soy Sauce

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Some Sugar

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Some Cooking Wine

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Some Ginger

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Some Shallot

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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.