How to cook carrot and meat

Radish and meat are two common ingredients in daily life. Many people eat radish and meat together to make popular home-cooked dishes such as braised pork with radish. Braised pork with radish has many functions, such as preventing and fighting cancer, inhibiting bacteria, and enhancing human immunity. Next, I will introduce to you the characteristics and preparation methods of braised pork with radish!

1. Dishes Features

The meat of braised pork with radish is tender and crispy, the radish is fragrant, the taste is delicious and the color is golden. Radish contains a variety of trace elements that can induce the body to produce interferon, which can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance for cancer prevention and treatment. Radish contains a variety of trace elements that can induce the body to produce interferon, which can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance for cancer prevention and treatment.

2. Braised Pork with Radish

1. Cut the pork belly into pieces and blanch it in water, then wash off the foam. Peel the radish and cut it into dice. Tie up the green onions and crush the ginger.

2. Heat oil in a pan. When it is 60% hot, add the pork belly and ginger and stir-fry until the fat part slightly releases oil. Then add cooking wine and soy sauce in turn. Don't rush to add water. Wait until the meat has absorbed enough sauce and is completely colored, then pour in boiling water to cover the meat.

3. After boiling over high heat, skim off the foam, add scallion knots, and simmer over low heat for 1.5 hours.

4. Add radish, rock sugar and chicken essence for seasoning, then cover and simmer for 30 minutes.

3. Method 2 of Braised Pork with Radish

1. Prepare your stuff

2. Wash the pork belly and rinse it in boiling water

3. Take it out and cut it into pieces. I usually like to cook it first and then cut it into pieces so that it can be cut more smoothly.

4. Peel and cut radish into pieces

5. Heat the pan and add cooking oil. When the oil is hot, add the pork belly and fry for about 2 minutes to force out the oil in the fat so it won’t be too greasy.

6. Move the meat to the side, add a spoonful of sugar, and simmer for a while.

7. Use a spatula to draw circles, and don’t let it get burnt. This is similar to the sweet and sour spareribs I made before, but with less sugar.

8. Stir-fry the meat, add cooking wine, dark soy sauce for even coloring, and a little five-spice powder. 9. Pour in the radish. I think the radish tastes better when it is a little softer, so I put it in at this time. Then add garlic, ginger, star anise, cinnamon

10. Add water to cover the radish, cook over high heat for ten minutes, and simmer over low heat for about 40 to 50 minutes.

11. Cook over high heat until the sauce thickens and test the saltiness. You can add salt and MSG at this time. I usually don’t add salt to be healthier.

12. That’s quite a lot!