Braised potatoes in brown sauce(hong shao tu dou )

Braised potatoes in brown sauce

Introduction:

"My son loves to eat stewed pork, but he can't eat vegetables just making stewed pork for him. So I made this kind of stewed potato with a few quail eggs. After frying, I tasted it. It was so delicious that my son would like it. Sure enough, as soon as I got back to the store, my son sent me a message saying that he had eaten all the delicious food. Haha, as long as he likes to eat, I won't be bothered. "

Production steps:

Step 1: after the quail eggs are steamed, soak them in cold water for a while to peel them.

Step 2: peel and wash

Step 3: wash the potatoes after peeling, cut into hob pieces and soak them in water

Step 4: cut the scallion, ginger, garlic, a large clover, a little coriander and chop

Step 5: wash pork and cut into pieces

Step 6: boil it in boiling water, remove the froth and wash it for use

Step 7: fry the pork in a frying pan over low heat until golden and oily

Step 8: add rock sugar

Step 9: stir fry until the rock sugar melts

Step 10: add ingredients, fragrant leaves, onion, ginger and garlic

Step 11: stir fry until fragrant, add potatoes and stir fry slightly

Step 12: add the soy sauce and proper amount of water and continue to fry until the potatoes are soft

Step 13: add quail eggs

Step 14: stir fry, add appropriate amount of salt, stir well, then add coriander, continue to mix well, then out of the pot

Materials required:

Potatoes: two

Streaky pork: moderate

Quail eggs: moderate

Rock sugar: right amount

Onion, ginger and garlic: a little

Coriander: a little

Veteran: a little

Big stuff: one

Geranium: a little

Note: 1. The starch on the surface of potatoes is easy to oxidize and discolor after they are cut, which can be avoided when they are soaked in water. 2. Quail eggs are the last to be added, so that the color of the dish is good. If they are added early, I don't like the discoloration of the eggs

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Hong Shao Tu Dou