Braised pork and it are stewed together, it is said that it is better than ginseng, and I know that it tastes the most beautiful now!

Today's radish roast pork is the simplest method, the simplest seasoning, with only a little green onion and ginger, a little soy sauce, sugar and salt to stew a pot of delicious radish roast pork that makes you suck your fingers.

It's just because the radish was chosen right. Not white radish, not green radish, but red radish, which has a red skin and a white inside. Especially in autumn and winter, the new radish is used to stew meat, and the radish in it is more sought-after than the meat, and the meat and radish penetrate and absorb each other, which is naturally fragrant and not greasy.

Simple plain flavors are the most beautiful, and making them delicious with seasonal vegetables is a kitchen tip.

I'll talk about the key points as I do it.

1. The meat you buy must be soaked first, so that the blood in the meat can be soaked.

2. 
   

2. Take a wok, do not put oil, and dry fry over medium-low heat to remove the moisture of the meat.

3. Then put rock sugar or sugar, green onion and ginger, stir-fry to melt the rock sugar, and fry the green onion until fragrant.

4. Pour in the braised soy sauce or dark soy sauce and stir-fry well, adding enough hot water at a time. Bring to a boil over high heat, reduce the heat to low and simmer for about 45 minutes.

5. Wait until the meat is simmered, add salt to taste, and put the large carrots into the pot to continue simmering.

6. The radish is stewed thoroughly and it is done. Also be careful to leave some broth juice so that the radish and meat are moist and delicious.