Stewed potatoes with braised pork in casserole(sha guo hong shao rou dun tu dou )

Stewed potatoes with braised pork in casserole

Introduction:

Production steps:

Step 1: 1. Cut the pork with moderate fat and thin into one centimeter square pieces.

Step 2: 2. Stir fry with cold oil and rock sugar.

Step 3: 3. Stir fry the rock sugar over low heat until it dissolves. When the rock sugar is brown, cut the pork into pieces

Step 4: 4. Have begun to sugar colored pork.

Step 5: 5. Continue to fry the sweet streaky pork for 8 minutes, and the oil in the streaky pork will come out.

Step 6: 6. Stir fry the soy sauce and ginger slices for 2 minutes.

Step 7: 7. Add enough boiling water, add salt, Fructus Tsao, nutmeg, fragrant leaves, cinnamon, fennel, Zanthoxylum and large ingredients. The fire is boiling.

Step 8: 8. Bring to a boil and pour into a casserole.

Step 9: 9. Put rice vinegar into the casserole after boiling for 40 minutes.

Step 10: 10. Cut potatoes and set aside.

Step 11: 11 put potatoes in casserole and simmer for 15 minutes

Step 12: 12. Stew for 55 minutes, then take the water and starch juice out of the pot and put it on the plate!

Materials required:

Potatoes: moderate

Streaky pork: moderate

Salt: right amount

Fragrant leaves: appropriate amount

Clove: right amount

Fennel: right amount

Rice vinegar: right amount

Starch: right amount

Cinnamon: moderate

Old style: moderate

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Tsaokuo: moderate amount

Nutmeg: right amount

Note: it's very important to stir fry the sugar when making braised pork. Stir fry the rock sugar in low heat until it turns brown. When you see that the rock sugar turns brown, stir fry the streaky pork immediately. Rice vinegar is the key to make pork fat but not greasy after boiling. If you don't put some rice vinegar, it will be too greasy to eat two pieces of pork. The pork stewed with vinegar will not feel greasy.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Sha Guo Hong Shao Rou Dun Tu Dou