A variety of potatoes -- braised pork(bai bian tu dou hong shao rou )

A variety of potatoes -- braised pork

Introduction:

"I still don't like pork, but potatoes, as always, I love them."

Production steps:

Step 1: wash the pork and cut it into pieces (I should have used streaky pork, but I think it's too fat. Although I don't like meat, it's a bit uncomfortable just to make it so fat, so I didn't use streaky pork)

Step 2: peel the potatoes, wash them, cut them into hob pieces, and soak them in water for use (these are just two potatoes, and another one I want to add later)

Step 3: put the sliced pork with ginger and pepper into a cold water pot and bring to a boil

Step 4: after boiling, add half a bottle of cooking wine and cook for about five minutes. Do not cover the cooking wine and remove the foam

Step 5: then take it out and wash it in warm water. If there is hair, remove it

Step 6: heat the pot, do not put oil, stir fry the meat with small and medium fire, wash it with water, (only stir fry fat meat, if it is streaky pork, stir fry together), stir fry until a little oil is good

Step 7: slice ginger, pepper and star anise

Step 8: heat the pan, add proper amount of oil and stir fry the sugar in medium low heat (I think I should put less oil to avoid being too greasy)

Step 9: stir with a spatula until the sugar dissolves, bubbles and changes color

Step 10: quickly pour in the pork and stir well

Step 11: make pork evenly stained with sugar, and add pepper, ginger and star anise

Step 12: pour in the right amount of soy sauce, continue to stir fry until the color is deeper, stir fry the flavor of soy sauce

Step 13: pour in the right amount of soy sauce and continue to stir fry until the color is darker

Step 14: stir fry the flavor of soy sauce

Step 15: pour in the soaked potatoes and stir well

Step 16: add boiling water without any ingredients

Step 17: continue to bring to a boil, turn to medium low heat and simmer slowly until the potatoes are soft and the pork is soft. The soup will be dried

Step 18: when the soup is about to dry, add a little salt and chicken essence

Step 19: stir fry evenly

Step 20: load the plate

Materials required:

Pork: moderate

Potatoes: three

White granulated sugar: right amount

Soy sauce: right amount

Ginger slices: right amount

Zanthoxylum bungeanum: right amount

Baijiu: moderate amount

Chicken essence: appropriate amount

Star anise: two

Note: how to say, I still like the taste of Sichuan food, but I don't like this kind of salty and sweet taste, because I am originally from Sichuan? Love, love, love, love, braised pork in brown sauce, but I still eat only potatoes. When I am boiling, I will have cold water in the pot, and then I will use the foam to add liquor. I can not see any good effect of any liquor.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Bai Bian Tu Dou Hong Shao Rou