Tips: burn the red meat and melt it in the mouth -- {crispy potato stew}(xiao qiao men shao chu hong liang ru kou ji hua de hong shao rou su pi tu dou dun rou )

Tips: burn the red meat and melt it in the mouth -- {crispy potato stew}

Introduction:

"It's a little similar to Sichuan braised pork, but the taste is not so spicy. The meat is soft, rotten and greasy, with rich flavor, fat but not greasy. It's not like the general braised pork with thick juice, nor is it sweet like the traditional braised meat. On the contrary, it has a special mixed flavor. In addition, the fried crispy potatoes are the finishing touch. This dish also has a secret weapon - old cucumber ~As you all know, the old cucumber is not peeled, and its flesh is thick and juicy. Because it has a slightly bitter taste, it is the most delicious with meat. It can stimulate the freshness of meat, relieve the greasiness, and increase the refreshing taste. Moreover, it has less water than ordinary cucumbers, and the taste is very mellow. In addition, this dish also tries a new coloring method, and the meat is clear red and the color is not muddy It's turbid, and the meat melts in the mouth. It also avoids the thick taste of the color on the old soy sauce. If you don't like the sweet roast meat, you can try this method

Production steps:

Step 1: prepare raw materials: fine pork, old cucumber, potato (better if you can buy small round potato)

Step 2: cut potatoes and cucumbers into pieces, soak potatoes in water for a while to avoid blackening, and soak pork with water and cooking wine until the color becomes lighter, which can remove the fishy smell

Step 3: the first trick: soak the pork and blanch it in water. Put it in the pot in cold water and boil it for 5 minutes

Step 4: preparation

Step 5: the second trick: stir fry sugar first! Add a little oil into the pan and stir fry until it's burnt yellow with thin sugar

Step 6: add a little boiling water after the sugar becomes brown, and then mix it into caramel

Step 7: blanch the meat, drain the water, stir fry the oil. If you are afraid of oil, you can stir it for a while and scorch it

Step 8: stir fry until the meat is bright, then pour out the excess oil and add cooking wine

Step 9: because there is fried sugar, so as long as the right amount of soy sauce can be transferred

Step 10: stir in the sugar mixture and stir fry until the color is even

Step 11: the color of the meat is very bright red~

Step 12: add boiling water to cover the meat, then add scallion, ginger, star anise, dried pepper, Chinese prickly ash and a little rock sugar to boil. Third tips: boil a small fire, add a little vinegar, can be greasy, but also to make meat faster and soften. Simmer for half an hour

Step 13: treat potatoes while stewing. Fry the potatoes in a pan until both sides are brown, then season with salt and five spice powder

Step 14: when the meat is almost stewed, add the old cucumber, and then stew until the cucumber is cooked

Step 15: remove the lid and collect the juice over high heat. Add some minced garlic to improve the taste. Add some chicken essence and salt

Step 16: after the juice is dried, pour into the potato pieces and quickly stir fry out of the pot

Materials required:

Quality pork: moderate

Potatoes: moderate

Tender cucumber: moderate

Scallion: right amount

Cinnamon: moderate

Rock sugar: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Cooking wine: moderate

Salt: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Five spice powder: appropriate amount

Note: this dish juice should be collected as dry as possible, so as not to damage the crispy skin of potatoes!

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: other

Chinese PinYin : Xiao Qiao Men Shao Chu Hong Liang Ru Kou Ji Hua De Hong Shao Rou Su Pi Tu Dou Dun Rou