Soy Radish Shreds

Name: Soy Radish Shreds
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g White radish; 100g Pork belly; 15g Green garlic; Some oil; 2 teaspoons Black Bean Sauce; 10g Tempeh; 1 teaspoon Soy sauce; 1 teaspoon Oyster sauce; 1 teaspoon Corn flour; 4 pieces Red chili; 10g garlic

by Jackey cat

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Let's eat white radish today, it is a treasure, the ventilation effect is great. Today, let’s make shredded soy radish, stir-fry and eat. The ingredients are simple, the soy fragrant is rich, the flavor is slightly spicy, it is good for health, and it is also appetizing. White radish is sweet and pungent, lowers the qi, eliminates food, detoxifies and promotes body fluid, reduces phlegm, and has a high prevention index. It is one of the housekeeping dishes in the homes of ordinary people in winter. This is an appetizing piece of shredded soy radish. The method is simple, but the taste is not simple. Let's take a look at how to make it.

Soy Radish Shreds

1. Shred white radish, cut small red pepper, slice garlic, cut green garlic into small sections, separate fat and lean pork, cut into shreds, and marinate the lean meat with appropriate amount of salt, sugar, light soy sauce and corn starch

2. Boil the water in the pot, blanch the shredded white radish until transparent, remove and drain the water

3. Heat the pan, add oil, and stir the fat part out of fat

4. Then put the lean pork shreds into the pan and fry until the color changes, remove and set aside

5. Leave the bottom oil in the pot, saute the garlic slices and tempeh

6. Stir-fry shredded white radish

7. Add tempeh sauce instead of salt, sauté until fragrant, and mix in appropriate amount of sugar, light soy sauce, dark soy sauce, and oyster sauce

8. Stir fry the pork belly and small red pepper that have been fried in advance

9. Just put the green garlic in the pot and stir well before serving

Tips:
1. Choose white radish with shiny, slippery, and moisture-rich skin.
2. The radish skins can also be used as sauce radish skins, don't throw them away.
3. Don't cut the radish too thin, but a bit thicker, longer, and the thickness of the chopsticks is the most suitable.
4. Do not cover the blanched radish to allow the peculiar smell in the radish to dissipate as the water heat rises, and blanch it to be transparent before being out of the pot.
5. Fried radish is easy to produce water, so the seasoning should not be put too early. Putting it early will make the soup easier, which will affect the appearance and taste.