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.


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


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