Braised potatoes with pork(wu hua rou shao tu dou )

Braised potatoes with pork

Introduction:

"It's always a classic dish. It's also a home-made dish that you can never get tired of. When eating, come to a bowl of fragrant white rice to keep your appetite. It's called a fragrance! "

Production steps:

Step 1: set the pot on fire, add enough water, onion and ginger to boil, then add pork and water to shape.

Step 2: cut the pork into meat pieces, green onion, ginger and garlic, and pat them for use.

Step 3: slowly boil the rock sugar over low heat until it melts and foams, showing amber.

Step 4: add the blanched pork and fry until both sides are slightly yellow.

Step 5: stir pork to the edge of the pot, saute dried pepper, ginger, onion, garlic, star anise.

Step 6: pour in plenty of hot water without streaky pork. After boiling, pick out the onion and garlic.

Step 7: move to casserole to skim the froth and add 2-3 teaspoons soy sauce.

Step 8: turn the heat down, cover and simmer for 50 minutes until the pork is soft and glutinous.

Step 9: wash the potatoes and cut them into pieces.

Step 10: put in the potatoes and cook for another 10 minutes. When the potatoes taste good, put them into the bowl.

Materials required:

Streaky pork with skin: moderate amount

Potatoes: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: 2 capsules

Dried pepper: 2

Soy sauce in brown sauce: 2-3 teaspoons

Rock sugar: a little

Cooking wine: moderate

Note: 1, stew must not use cold water, because the bleaching powder in the water will damage the vitamin B in the meat, thus greatly reducing the nutritional value of the meat. The reason why we choose hot water is that stewing meat in hot or boiling water will quickly solidify the protein on the surface of the meat, reduce the loss of nutritional value and make it taste more delicious. 2. When stewing, it's best to add enough water at one time. 3. Potatoes turn green, you can't eat, because at this time the content of the toxin solanine has been relatively high.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Wu Hua Rou Shao Tu Dou