Chinese Radish with Chaozhau Leaf-Mustard Cabbage

Saging Sa Lotus Seed Paste
Chinese Radish With Chaozhau Leaf-mustard Cabbage
高力蓮蓉香蕉

Sangkap	Panimpla
1.2 kg repolyong dahon Mustard 600g Labanos - intsik 450g tiyan ng baboy 4 hiwang luya 4 kabuteng - intsik (ibinabad)	Asin Sabaw o tubig
Ingredients	Seasoning
1.2kg Chaozhau Leaf-mustard Cabbage 600g Chinese Radish 450g Pork Belly 4 slices Ginger 4 Chinese Mushroom (soaked)	Dash of salt Dash of stock or water

Pamamraan

hugasang mabuti ang repolyong dahon - mustard. Hatiing pahaba. Balatan ang labanos - intsik. Hiwain ng triangular. Hiwain ang tiyan ng baboy. Hugasan ang luya at hiwain.
Lagyan ng mantika ang pinainitang kawali. Igisa ang tiyan ng baboy hanggang sa maluto ihalo ang labanos - intsik at luya. Igisa ng sabay - sabay. Ihalo ang sabaw at lutuin hanggang lumambot.
Isama ang repolyong dahon - mustard at kabute. Igisang mabuti. Buhusan ng tubig at palambutin.
Timplahan ng asin.

Method

Wash chaozhau leaf-mustard cabbage clean, cut it into lengths. Peel Chinese radish, cut into triangular. Slice pork belly, wash ginger clean, cut it into slices.
Pour dash of oil into preheated wok, put in pork belly, stir-fly until fragrant and golden brown. Add Chinese radish and ginger, stir-fly together. Add stock and cook until tender.
Put in chaozhau leaf-mustard cabbage and mushroom, stir-fly thoroughly. Pour in water and decoct until tender.
Season with salt.


Ingredients	Stir-fry belly and Chinese radish	Put in Chaozhan leaf-mustard cabbage and stir-fry together

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