Meat and potatoes(tu dou shao rou )

Meat and potatoes

Introduction:

"Potatoes absorb the taste of braised meat, which is more delicious and popular than braised meat. With potatoes, braised meat no longer looks greasy. It's fragrant and can't tell which piece is meat and which piece is potato. The children said I want sweet potato (potato, he always called it wrong), not meat... Ha ha, it's the greatest comfort for a cook woman to watch her family's appetizer

Production steps:

Step 1: potatoes, pork

Step 2: wash and slice the pork, peel the potatoes and cut the pork the same size

Step 3: blanch the pork with boiling water

Step 4: blanch the pork and wash it.

Step 5: Fry two noodles in a flat pan. First, you don't need to add extra oil. Second, you need to add some oil. The pork tastes less greasy and the fried pork is more fragrant.

Step 6: put seasoning: sufu, soy sauce, brown sugar

Step 7: add seasoning and stir fry to make the meat evenly covered with sauce.

Step 8: put the water over the noodles, cover the pot and simmer. Don't put the potatoes. Simmer the pork for 7 or 8 minutes. Put ginger, in fact, should be put in the frying oil, I forgot, put water to boil just think of. That's how it was released.

Step 9: simmer for 7 or 8 minutes, then put the potatoes together. In this way, the potatoes won't be too rotten for too long, and the pork is soft enough

Step 10: boil it until it's almost finished, color it with a little soy sauce, and add some pepper. My children especially like potatoes with pepper

Step 11: stir evenly, turn off the heat and start the pot.

Step 12: Braised Pork with potatoes

Step 13: Braised Pork with potatoes

Materials required:

Potato: 350g

Pork: 250g

Soy sauce: moderate

Old style: moderate

Sufu: moderate amount

Ginger slices: right amount

Pepper: right amount

Cooking wine: moderate

Note: potatoes and pork separately, first under the pork stew for a few minutes, and then under the potato. In order to avoid potatoes cooked too bad, and pork and not enough heat.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Tu Dou Shao Rou