Braised potatoes with braised pork(hong shao rou men tu dou )

Braised potatoes with braised pork

Introduction:

"The most common pork and potatoes as a winter dish. After blanching, streaky pork is fried until fragrant. After frying out the fat, it can be fat but not greasy and melt in the mouth. It is specially stewed for a while. When collecting the juice, the soup is thick, a bit like mashed potato. At first glance, it seems that it can't tell which piece is meat and which piece is potato. Put a large spoon into the rice, and it's delicious. After a big meal, the mood becomes beautiful. "

Production steps:

Step 1: cut pork and potatoes into 1 cm square.

Step 2: add water to the pot, boil and pour in the pork.

Step 3: blanch pork for about 5 minutes.

Step 4: take out, control the water, and wait for use.

Step 5: put a small amount of vegetable oil into the pot, so that the oil is evenly distributed in the pot. Pour in the pork and stir fry quickly.

Step 6: stir fry until the pork does not touch the pot, stir fry out the fat in the meat, the surface of the meat is a little brown, stir fry out the meat flavor.

Step 7: pour in diced potatoes and continue to stir fry.

Step 8: add soy sauce, soy sauce, rock sugar, continue to stir fry.

Step 9: add some boiling water.

Step 10: add fragrant leaves, cinnamon, star anise and pepper.

Step 11: cover the pot and simmer over low heat.

Step 12: simmer for about 25 to 30 minutes, then collect the juice.

Step 13: take it out and set it aside.

Materials required:

Pork: 400g

Potatoes: 2

Soy sauce: 3 tbsp

Old style: 1 spoonful

Fragrant leaves: 5 pieces

Cinnamon: 1

Star anise: 2

Zanthoxylum bungeanum: right amount

Rock sugar: right amount

Vegetable oil: right amount

Note: Xiaoji: 1. When frying pork, don't put too much oil, because pork can be fried out of oil, if the pot itself is not sticky enough, you can not add oil. 2. Stir fry pork must be fast, otherwise the meat is easy to paste. Stir frying pork is absolutely individual work. 3. When adding water or stewing soup, be sure to add hot water, so that the meat will be soft and tender. 4. The time of stewing meat and potatoes after adding water completely depends on whether the potatoes absorb water. The potatoes that absorb water can be cooked quickly and can be stewed for a short time. The potatoes that do not absorb water can be cooked slowly and for a long time. Or like me, I want to make the potatoes glutinous, a bit like mashed potatoes, and then use them for rice dressing. You can also stew for a while, but remember to watch the pot instead of drying it.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou Men Tu Dou