Stewed Radish with Pork Skin

Name: Stewed Radish with Pork Skin
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 420g pork skin; 500g radish; 15g Cooking oil; 50g Green garlic; 15g ginger; 10g star anise; 6g Cinnamon; 4g Soy sauce

by Xiancao'er

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

After the winter solstice, the sausage stuffed with a lot of meat skin was removed. I wanted to save it for jelly. At the end of the year, there was no time to do it. There was no way.

Ingredients

Stewed Radish with Pork Skin

1. Remove the fat from the pigskin, wash and cut into wide strips.

2. Prepare the ginger star anise and cinnamon, wash the ginger and cut into thin slices.

3. Heat the oil in the pot and pop the ginger slices.

4. Pour in the pork skin and stir-fry evenly.

5. Stir-fry the skin until the color changes and become transparent, add star anise and cinnamon, and continue to fry until fragrant.

6. Add appropriate amount of salt and stir well.

7. Pour the dark soy sauce and stir-fry until it is colored; pour water along the side of the pot, bring to a boil over high heat, and simmer for 25 minutes on low heat.

8. Wash the radish and cut into thick slices.

9. Pour the radish into the pork skin, stir-fry and simmer for 15 minutes.

10. Transfer to a casserole and bring to a boil on high heat.

11. Wash the green garlic and cut into sections.

12. Pour green garlic into a casserole, cook until broken, pour in the light soy sauce to adjust the flavor and then remove from the heat.

Tips:
1. The pork skin is not greasy after removing the fat.
2. The stewed pig rind is suitable for radish, lotus root, potatoes and other more resistant ingredients.