Sweet roast meat with colorful vegetables(cai shu tian shao rou )

Sweet roast meat with colorful vegetables

Introduction:

"This meat dish is actually the leading role of vegetables, because vegetables are more than meat. In spring, Dutch potatoes and carrots are sweet vegetables, stewed with meat. The whole dish is a little sweet, and the meat is very fresh and tender, not greasy at all. "

Production steps:

Step 1: wash the pork forelegs and cut them into pieces. Drain the water.

Step 2: wash the pan and heat it. Add salad oil and heat it.

Step 3: put the meat in the pot and fry it to change color.

Step 4: add wine and soy sauce, stir fry quickly until the meat is evenly colored.

Step 5: color the meat evenly, sprinkle with minced garlic and stir fry until fragrant.

Step 6: add boiling water to the pot, just after the meat, bring to a boil over high heat, and simmer for 20 minutes until the meat is rotten.

Step 7: while stewing, cut potatoes and carrots into hob pieces.

Step 8: after the meat is stewed, add potatoes and carrots, stir fry with salt, continue to cover and simmer.

Step 9: after the potatoes and carrots are cooked soft, add scallion to make them fragrant and serve.

Materials required:

Carrot: right amount

Dutch potatoes: moderate

Pork in front: moderate amount

Scallion: right amount

Salt: right amount

Salad oil: right amount

Don't add too much water to the meat when it's ready to boil.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Cai Shu Tian Shao Rou