[stir-fried Pork Belly with Radish Leaves]---don't Throw Away The Green, Healthy and Delicious in Spring

Name: [stir-fried Pork Belly with Radish Leaves]---don't Throw Away The Green, Healthy and Delicious in Spring
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Radish leaves; 50g Pork belly; Some shallot; Some garlic; Some ginger; Some Red chili; Some salt; Some Soy sauce; Some Cooking Wine

by Jun Meng dark blue

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Spring is here, and small water radishes are on the market. The red radishes and the green leaves make people look pleasing and refreshing. It feels like they can put away the cold and irritability of the whole winter.
We used to buy small radishes, and we often only eat radishes and throw away all the leaves of the radishes. In fact, the leaves of radish are also edible, and the nutrition of radish leaves is more than that of radishes, especially in the spring season, the radish leaves are high in fiber, have a lot of beneficial vitamins to the human body, and are rich in water and moisturizing. It’s a pity to throw away the effect of skin-beautification.
This time, I will introduce a small stir-fried pork belly with radish leaves. The taste is very good and the method is quite simple. Before stir-frying, the radish leaves are blanched in water to remove the bitter taste, and then stir-fried with the pork belly. Give it a try. "

Ingredients

300g Radish Leaves
50g Pork Belly
Some Shallot
Some Garlic
Some Ginger
Some Red Chili
Some Salt
Some Soy Sauce
Some Cooking Wine

[stir-fried Pork Belly with Radish Leaves]---don't Throw Away The Green, Healthy and Delicious in Spring

1. Main ingredients: 300 grams of water radish leaves, 50 grams of pork belly. Side ingredients: onion, ginger, garlic, red pepper. Seasoning: salt, light soy sauce, cooking wine

[stir-fried Pork Belly with Radish Leaves]---don't Throw Away The Green, Healthy and Delicious in Spring recipe

2. Wash the radish leaves, boil water in a pot, add a little edible oil and salt to the water. After the water is boiled, put the radish leaves in the pot and blanch them. After the blanching is done, quickly put them in cold water, and then soak them in cold water for 10 minutes. Take out the bitterness and astringency in the radish leaves, then take out the water and set aside

3. Make oil in the pot. After the oil is 70% hot, put the pork belly into the pot and stir fry. Then add the onion, ginger, garlic and red pepper to stir fry.

4. Saute the condiments and pork belly and add a little light soy sauce to make the pork belly taste first

5. Then put the blanched radish leaves into the pot and fry

6. Add seasoning cooking wine, light soy sauce, and salt in turn, stir-fry for a few times to get out of the pot

Tips:
1. The bitter and astringent taste of the radish leaves itself is heavy, so you must blanch and soak them before frying, so that the bitter and astringent taste can be better removed;

2. When stir-frying pork belly, use a low heat to fully fry the meat inside oil. Finally, the radish leaves that are fried are more fragrant and green in color.

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[stir-fried Pork Belly with Radish Leaves]---don't Throw Away The Green, Healthy and Delicious in Spring

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[stir-fried Pork Belly with Radish Leaves]---don't Throw Away The Green, Healthy and Delicious in Spring

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