One Dish Meal: Luo Bo Feng Ruo

Lo Po Feng Rou

Serve: 3-4 persons

Preparation time: 15 mins

Cooking time: 50mins

Ingredients: 

 Mei hua rou 500g

Radish

Carrots

Coriander leaves

Spring onions

Ginger

Garlic

Seasonings: 

2 tablespoons of Hua Tiao Jiu

3 tablespoons of Oyster sauce

Thinly sliced the garlic.

Use a teaspoon to scrape the ginger skin.

Slice the ginger, then cut into long strips.

Remove the skin of the radish and carrots.

Cut into big chunks.

Wash the spring onions.

Cut them about the length of your index finger.

Wash the coriander leaves.

Cut them about 3cm in length (half of your index finger).

Rinse the meat.

Cut into big pieces.

Preparation is done. Ready to cook.

Heat up the pot till its very hot.
(Do not add oil)

Put the meat into the pot.

Flip the meat over when they are slightly brown.

Add garlic, ginger and spring onions.

Fry till fragnant.

Add 3 tablespoons of oyster sauce.

Add 2 tablespoons of hua tiao jiu.

Stir it well.

Put the radish on top of the meat.

Put in the carrots.

(No need to add water or stock)

 Cover the pot.

Cook in medium heat for 5mins.

Then in low fire, simmer for 30-45mins.

Poke the meat to check if its soft and tender.

Put in the coriander leaves.

Simmer for 1 min.

Serve with rice.

Optional: Cut the meat into smaller pieces.



I learnt this dish from a newspaper clipping (from my mum).

• Healthy dish, no need to add oil.
• Easy to cook, just simmering.
• Not much to clean up after cooking.
• One dish meal.