Home-style Dry Pot White Radish with Five-Spice Pork Shoulder

In the cold winter, eating more raddish is greatly beneficial to health. Hot pot raddish is a dish that stimulates appetite very much,seasoned with spicy and numbing powder, adding some

　　pork belly makes the raddish, after absorbing oil, have a fresher and more flavorful texture.After eating this dish, you might realize that sometimes savoring doesn't necessarily mean eating large amounts of meat. Ingredients Main ingredients: white radish 400g, pork belly 350g, salt 3g, cooking wine 20ml,dark soy sauce 20ml, spicy and numbing powder to taste, sugar to taste, ginger to taste, star anise to taste, green onion to taste.Steps 1. Prepare white radish and pork belly 2. Prepare seasonings 3. Rinse the pork belly and boil it in cold water, then remove from heat and drain.

4. In another pot with water, put the pork belly along with cooking wine, ginger, star anise, green onion,

and bring to a boil

then simmer on medium heat for 20 minutes.

5. Peel the white radish and cut into thick slices; after the pork belly is cooled, slice it thin.

6. Put the radish slices into the broth of cooked pork belly, cook until soft,then remove and drain well. 7. Heat a wok

and add the meat slices.

8. Cook over medium heat to release oil,

add cooking wine.

9. Add the radish slices and stir-fry until fragrant, then add salt.

10. Add dark soy sauce and stir-fry until fragrant.

11. Add spicy and numbing powder

12. Add sugar and stir-fry evenly.

13. Add chopped green onion and turn off the heat before serving.

Tips

1. Adjust according to your taste preferences.

2. Boil the radish first, then stir-fry; this will help infuse more flavor into the radish.

Boil the radish first before stir-frying to release all its moisture and enhance flavor absorption.