Braised Pork Slices with Radish
Autumn should moisten the lungs, and white food especially moistens the lungs and slows the autumn dryness. White radish, pear and tremella are all good for moistening the lung. Radish has a light bitter taste and is perfect with streaky pork.1. Radish can be peeled or not. Peeling is less bitter.2. When frying turnips first, add twice as much salt as usual, otherwise it will be salty.3. When boiling radish, add water according to your taste.
Step 1 . Wash white radish and pork with water. I like to eat white radish with skin. From the perspective of traditional Chinese medicine, skin and meat of any plant are yin and yang, so I like to rub the skin clean with salt.
Step 2 . Slice the radish and ginger.
Step 3 . Slice pork and set aside.
Step 4 . Add a little oil to the pan, and stir fry the radish slices over high heat.
Step 5 . Stir fry until the radish slices are raw, add a little salt, and serve in a bowl.
Step 6 . Add a little more oil in the pan, pour in the pork, and stir fry it over high heat.
Step 7 . Then pour in the fried radish slices over the high heat, add a little soy sauce, and boil with a little water. Those who prefer crispy taste should cook less, and those who prefer soft and rotten taste should cook more.
Step 8 . In a bowl, sprinkle with shallots.
Step 9 . Strong light finished drawing.
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