Radish tastes sweet, pungent and cool. It enters the liver, stomach, lung and large intestine; It has the effects of clearing heat and generating fluid, cooling blood and hemostasis, relieving Qi, eliminating food stagnation, appetizing and strengthening the spleen, SHUNQI and resolving phlegm. In addition, radish is rich in vitamin A, vitamin C and other vitamins, especially the content of vitamin C in leaves is more than 4 times that in roots. Vitamin C can prevent skin aging, prevent the formation of black spots and keep skin white and tender.

Ingredients

500g radish
200g pork (lean)
2 g salt
15g braised soy sauce
2 g Sugar
6 g fuel consumption
2 tablespoons oil
4 g Shenghua
A little garlic

Directions

Step 1
Prepare ingredients
Step 2
Peel the radish and cut it into hobs
Step 3
Dice lean meat and add oil, soy sauce, oil, salt and sugar to taste
Step 4
Prepare ginger and garlic
Step 5
Stir fry ginger and garlic in a hot oil pan
Step 6
Pour in lean meat and stir fry
Step 7
Stir fry until completely discolored, and tighten the meat
Step 8
Pour in radish
Step 9
Stir fry for 1 minute
Step 10
Pour in braised soy sauce
Step 11
Stir fry evenly
Step 12
Pour in 3 portions of hot water with 2 ingredients
Step 13
Cover and cook for about 15 minutes. Open the cover in the middle and turn over the anti sticking pot
Step 14
Sprinkle with garlic,
Step 15
Stir fry a few times to get out of the pot