Roasted Pork with Carrots
Overview
It's winter, eat more radishes. As the saying goes: Eat radishes in winter and ginger in summer. Don't ask a doctor for a prescription. Carrots are very rich in nutritional value and are also known as ginseng. They have the effects of improving immunity, lowering blood sugar and lipids, nourishing the liver and improving eyesight, beautifying skin and skin care, promoting metabolism, and promoting growth and development, so everyone should eat more. Today I made braised pork at home. I was worried that it would be too greasy and bad for my health, so I added some carrots to go with it. Carrots absorb oil better, not only the meat is delicious, but the carrots are also more delicious. It combines meat and vegetables with balanced nutrition, making it an indispensable dish for home cooking. For this civilian ginseng carrot, it is a fat-soluble vitamin and can only be easily absorbed by the human body after being fried in oil. Therefore, this roasted pork with carrots not only improves the taste, but the meat and radish absorb each other, making it naturally fragrant and not greasy, and the nutrition is not compromised. It is very good whether it is a family dish or a banquet dish. Go home and try it now.
Tags
Ingredients
Steps
-
Prepare raw materials;
-
Put a little oil in the pot, add rock sugar and stir-fry over low heat until it completely melts and turns brown;
-
Add pork belly and stir-fry until pork belly is colored and slightly oily;
-
Add the aniseed ingredients and stir-fry;
-
Then pour in appropriate amount of cooking wine and stir-fry;
-
Put in appropriate amount of water;
-
Bring to a boil over high heat, cover and simmer over low heat for ten minutes;
-
Add carrot cubes and simmer for another five minutes;
-
Finally, add an appropriate amount of salt to taste and turn to high heat to reduce the juice.
-
Put it into a bowl and sprinkle some chopped green onion on top.
