Seriously, my favorite meals are fish flavored eggplant pot and radish. We must use Bian radish. We must burn soft glutinous radish. It breaks in one clip. We can’t eat the strange smell of radish at all! The delicacy brought by oyster sauce and the sweetness brought by a little sugar are perfect! (the formula takes “spoon” as the measurement unit, which is a normal size spoon for eating watermelon and eating)

Ingredients

4 carrots
3.5 tablespoons oyster sauce
2 tablespoons raw soy sauce
Proper amount of water
A little chicken essence
1g salt
3 G starch
Appropriate amount of edible oil
A little shallot
1 / 2 teaspoon soft white sugar

Directions

Step 1
Wash Bian radish (red skin radish) and remove the radish tassel

Step 2
Scrape off the skin and cut it into hob pieces (at this time, the net weight of Bian radish is more than 500g)

Step 3
Heat up the frying pan, add an appropriate amount of edible oil (a little more), turn to low heat, wait until the oil fluctuates slightly on the surface, add turnip pieces, turn to medium and low heat, and stir fry

Step 4
Stir fry the turnip until the edge is burnt. The color of the turnip changes from white to transparent

Step 5
Add oyster sauce, soy sauce and soft white sugar and stir fry evenly

Step 6
Add a large cup of hot water (it should not exceed the turnip), turn it to low heat, stew the turnip slowly (you can cover it and stew for a while), add salt (you can taste the taste first, because the oyster sauce itself is salty enough, you can not add salt if it is light) and chicken essence

Step 7
When the water is about to dry, transfer the starch into water starch, add it, stir fry a few times, and then come out of the pot. Add a little chives to decorate it