Carrots are made in this way, home-cooked, old taste

Today, I use pork slices, and then put fungus and flour skin and stew it with it, the traditional method, the old taste.

Homemade stewed carrots

Ingredients Required:

Carrots, pork, fungus, flour, coriander, salt, sugar, flavor, chicken essence, sesame oil, edible oil

1. Wash the carrots, cut off the heads and tails, and then cut them into hob pieces.

2. Prepare the required ingredients:

Soak the fungus and flour skin in advance, sliced pork, chopped green onion and shredded ginger.

3. Put oil in the pot, put in the sliced pork, stir-fry the fat, then add green onions, ginger, cooking wine, and a little sugar and fry for a while (if you like, you can also put two star anise)

Add the chopped radish and stir-fry.

Pour in hot water, add salt, extremely fresh, bring to a boil over high heat, then add fungus and flour skin, and stew the radish over medium heat until it is transparent (the degree of softness can be determined according to your favorite taste).

Add coriander, a little chicken essence and sesame oil before cooking, stir evenly, and remove from the pot.

Tips:

Choose pork, preferably with pork belly. Because radish is more oil-loving, it is more fragrant when stewed with pork belly.