steamed pork loin with white radish : ;.

　　Pork fungus is stewed Radish is extremely fresh and sweet, with the freshness of the pork fungus,sugar and the aroma of cooking wine perfectly integrated. The broth may seem very light, but the delicious taste is incredibly rich.

Stewed pork fungus and radish are still suitable for winter consumption as a lung-nourishing dish. In the dry winter season, the most sensitive organ is the lungs,white radish which is precisely an excellent choice for clearing heat and nourishing the lungs.

Ingredients:

500 grams of white radish, 5 grams of sugar, 25 grams of cooking wine, 600 grams of water, pork fungus,abalone sauce 45 grams, a little salt.

Preparation:

1. Place the pork fungus and abalone sauce in a bowl, add sugar, cooking wine, and 200 grams of water, then steam and stew for 1.5 hours in an electric pressure cooker, remove and cool.Steam in a bowl, add sugar, cooking wine, and 200 grams of water, then steam and stew for 1.5 hours in an electric pressure cooker, remove and cool.

2. Wash the white radish, peel it, and cut it into small pieces, set aside.

Steps:

1. Place the prepared white radish pieces in the cooled pork fungus broth with 400 grams of water, then steam and stew for 1.5 hours in an electric pressure cooker.

2. Season with a little salt after removing from heat to serve.

Key Points:

1. The pork fungus needs to be steamed and stewed for 1.5 hours first to bring out its flavor. The main role of adding sugar is to enhance the freshness, while adding cooking wine can remove the fishy smell of the pork fungus and abalone sauce; both are essential seasoning ingredients that should not be omitted.

2. White radish, white radish, white radish, this important point must be said three times: for this dish, you must use white radish to achieve its lung-nourishing effect; otherwise, it will neither have the health benefits nor taste good.

Additional Notes:

Stewed pork fungus and radish give a first impression of being light and sweet, but in fact, the delicious flavor of this dish is very rich. The freshness of the pork fungus, the sweetness from sugar, and the aroma from cooking wine all blend together, making the radish tender and transparent, well-infused with the fresh flavors, and extremely delicious.