Ingredients: meat, white radish, ginger, green onions, garlic, green garlic sprouts, green and red peppers, dried peppers, star anise, bay leaves, bean paste, light soy sauce, dark soy sauce, cooking wine, sugar, chicken essence, etc.
1. Wash the white radish to remove the roots, clean the potholes, and then change the knife to cut into pieces of suitable size and set them on a plate for later use.
2. Separate the fat and lean meat into 2cm-sized pieces, and put them on a plate for later use.
3. Cut the ginger and garlic into small pieces, cut the green garlic sprouts into small pieces, and cut the green and red peppers into small pieces, then put them on separate plates, and at the same time put the dried peppers, bay leaves, aniseed, onion, ginger, and garlic together.
4. Put a little oil in the wok, put the fat in the pot, and fry the fat out of the fat on medium-low heat.
5. Stir fry the fat until it turns brown, then pour in the lean meat, fry the lean meat first, fry until it turns slightly yellow, add 1 spoon of cooking wine to cook, let the cooking wine volatilize, and use it to remove the fishy smell. fragrant.
6. Stir-fry the lean meat until light yellow, add onion, ginger, garlic, dried chili, aniseed, and bay leaves, and at the same time add a spoonful of bean paste, and fry the fragrance of the seasoning over medium and low heat.
7. Stir-fry the seasoning aroma, put in boiling water to cover the meat, cover with high heat and turn to low heat, simmer for 30 minutes, until the meat is cooked.
8. Stew the meat for 30 minutes until it is basically cooked, then pour in the white radish, turn it over, cover and continue to simmer for about 20 minutes until the white radish is cooked.
9. After simmering the white radish for 20 minutes, pinch it with chopsticks to see if the radish is cooked. If it is not cooked, continue to simmer for a while, then pour in the green and red peppers and green garlic sprouts, and at the same time add 1 tablespoon of chicken essence, and turn it a little. , and then simmer for about 1 minute.
Cooking Tips:
(1) When making the meat of this dish, try to choose fat and thin pork belly or pork belly for production. The meat in this place is fragrant but not greasy.
(2) Try not to remove the skin of the white radish, just remove the roots and potholes. The nutrition of the radish skin is higher.
(3) Cut the meat into slightly larger pieces, generally 2 to 3 cm, because the oil will be reduced after the pork is boiled in water, and the meat should be fried out of the fat. One is to reduce the intake of fat, and the other is to taste special. fragrant.
(4) Use hot water or boiling water for the stewed meat. Cold water will tighten the meat quality and affect the release of protein. The stewed meat will taste woody and not fragrant.
(5) The soup of this dish should not be too dry, and the taste of the soup will be better.