Stir-fried radish - twice-cooked pork
Overview
I posted a diary a few days ago and mentioned that a friend gave me dried radish and also mentioned that using this dried radish to stir-fry twice-cooked pork is delicious. Today I used dried radish to stir-fry twice-cooked pork. I didn’t have any fixed seasonings for the twice-cooked pork. Last time I added some very fresh and chicken essence, but I didn’t use them today. In fact, the recipes and side dishes of twice-cooked pork are also quite diverse, but the most basic requirements are the same: the meat should be with the skin on, and should be boiled in water until it is seven to eighty percent cooked, and Pixian Douban should be used. The rest depends on personal preference. I usually add some sugar for freshness. There are many side dishes for twice-cooked pork. The most classic ones are garlic sprouts, onions and green peppers. You can also use garlic sprouts, dried tofu, carrots and cabbage. The twice-cooked pork I made this time used dried radish as a side dish and very few seasonings.
Tags
Ingredients
Steps
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Pour the cold water from the pork into the pot, add two slices of ginger and a spoonful of cooking wine to remove the fishy smell, and cook until the meat is tender and no blood comes out when a chopstick can be inserted lightly.
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Wash and soak the radish in water and set aside.
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Cut the onions, ginger, and garlic with a knife, remove the skin of the cooked meat (I have burned it before cooking), and then cut it into evenly thick slices.
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Heat the pan with cold oil. When the oil is hot, add the meat slices. Stir-fry over medium-low heat until the fat meat spits out oil and rolls up, and the meat slices appear like a dimple.
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Pour in the Pixian watercress and stir-fry over low heat until red oil comes out. Add onion, ginger and garlic and stir-fry until fragrant.
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Turn up the heat, add dried radish and mix well, add a spoonful of cooking wine, an appropriate amount of sugar and a spoonful of water, mix well and take it to the pot.
