Shredded radish with soy sauce
Overview
Today we are all eating white radish, which is a treasure in winter and has great ventilation effects. Today we are making shredded radish with soybean flavor and frying it. The ingredients are simple, the soybean flavor is rich, slightly spicy and delicious. It is healthy and delicious, and it is also appetizing for rice. White radish is sweet but pungent in nature, lowers qi, digests food, detoxifies, promotes fluid production, resolves phlegm, and has a very high prevention and treatment index. It is one of the housekeeping dishes in ordinary people's homes in winter. This is an appetizing shredded black soybean radish. The preparation is simple, but the taste is not simple. Let’s take a look at how to make it.
Tags
Ingredients
Steps
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Shred the white radish, dice the red pepper, slice the garlic, and cut the green garlic into small sections. Separate the fat and lean pork belly into shreds. The lean meat can be marinated with appropriate amounts of salt, sugar, light soy sauce, and cornstarch.
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Bring water to a boil in the pot, blanch shredded white radish until translucent, remove and drain.
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Heat the pot, add oil, and fry the fat part of the meat to remove the fat.
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Then put the lean pork shreds into the pot and fry until it changes color, take it out and set aside.
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Leave the oil in the pot and sauté the garlic slices and tempeh until fragrant.
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Add shredded white radish to the pan and stir-fry.
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Add black bean paste instead of salt, stir-fry until fragrant, and add appropriate amount of sugar, light soy sauce, dark soy sauce, and oyster sauce.
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Add the previously fried shredded pork belly and red pepper to the pan and stir-fry.
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Just before the pot is out, add the green garlic into the pot and stir-fry evenly before serving.
