Fried potato with sliced meat(rou pian chao tu dou )

Fried potato with sliced meat

Introduction:

"The stir fried tenderloin is fragrant and tender, and the stewed potato noodles are very tasty."

Production steps:

Step 1: primary processing: 1. Wash and slice the sirloin, mix it with soy sauce and water starch, and then wait for use. 2. Wash, peel and slice the potatoes (2mm thick) and soak them in water; chop the scallions for use.

Step 2: put oil in the frying pan and stir fry the fillet (a little more oil, otherwise the meat will not be tender). After the meat changes color, add the scallion until the meat is cooked.

Step 3: pour the potato chips into the pot, add salt and stir fry with the meat until the potatoes are half cooked.

Step 4: add clear water to the pot, level with the main ingredients, add proper amount of soy sauce, stir fry and color, cover and simmer for a few minutes until the soup is thick and the potatoes are one-sided.

Materials required:

Pork loin: 200g

Small potatoes: 4

Scallion: 2

Oil: right amount

Salt: right amount

Old style: moderate

Note: Secret script: the amount of water and heat should be just right in the stewing process, that is, when the soup is concentrated, it is just when the potatoes are not hard or crisp. If you add too much water at a time, the potatoes are all noodles, and the soup can't be concentrated. If the water is less, the soup is dry, and the potatoes are not soft, you need to add more water, but you'd rather use the latter, because it can be remedied. This depends on experience. Of course, potatoes ripen quickly when they are tender, and need less water. On the contrary, they need more water. They should not be dogmatic. In addition, because this dish needs to be stewed with water, the salt can be a little more. The old soy sauce can improve the color and aroma, and the amount depends on the situation.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Rou Pian Chao Tu Dou