Recipes | Eating Radish This Way, Flavorful and Filling, Nutrient-Rich

Author: Luoshengting

The weather is getting cold, so you need to eat seasonal vegetables. Daibai radish is a particularly good vegetable. Winter daibai radish is crisp and sweet, and full of moisture, and it is wonderful to eat it with meat. Sometimes we come home late or don't have much time to cook, so we can simply cut some pork belly slices and radish and stew them together. Finally, add some vermicelli noodles and a little chili sauce. Eating the soup and dish together is really warm and delicious. Let's do this today.

Main ingredients: Pork belly 100g White radish 300g Vermicelli noodles as needed

Seasoning: Doubanjiang 15g Fermented black beans 10g Chinese rice wine 15g Light soy sauce 15g Sugar 8g Salt 2g Green onions and ginger as needed

Cut the pork belly into 3cm thick slices

Cut the white radish into diced pieces

Cut the fermented black beans into small pieces, slice ginger, and cut green onions into segments and prepare

Heat a wok with appropriate amount of oil, add pork belly and ginger slices, stir-fry over medium heat until the meat releases oil and has charred edges

Reduce the heat to small, add chili sauce and fermented black beans to stir-fry out fragrance, add Chinese rice wine and light soy sauce, stir-fry with green onions

Pour in hot water, add salt, sugar, old soy sauce, bring to a boil

Add the white radish, cover the pot and simmer for about 20 minutes

Add vermicelli noodles and cook for about 5-6 minutes

Sprinkle some chopped green onions

Epilogue:

The pork belly should be stir-fried for a long time so that the fat oil comes out and the meat is easier to stew, saving time.

If you don't like the taste of white radish, you can blanch it first, but I don't recommend it personally.

I used Lee Kum Kee Doubanjiang for the chili sauce. If you don't have it, you can use (Pixian Doubanjiang).

This dish doesn't need to be thickened, it's a soup dish that's all about the soup.

My second cookbook, 'Make a Good Dish,' is published! I hope you like it!