Braised potato(hong shao xiao tu dou )

Braised potato

Introduction:

"When you see the color of the potato, are you tempted? Not only the color, but also the taste. The seasoning is very simple, that is, the red Sufu of every family, the noodles of small potatoes, and the unique flavor of red milk. After you take a bite, you can't help but have a second bite. If you add a cup of wine you like, it's also very beautiful. Remember, it's better to use small potatoes, small potatoes! "

Production steps:

Step 1: prepare small potatoes, red Sufu and other ingredients.

Step 2: peel the potato and cut it in half.

Step 3: put some oil in the pot, add star anise, ginger and garlic, and saute until fragrant.

Step 4: add the potatoes.

Step 5: stir fry until light.

Step 6: Red Sufu with proper amount of Sufu is crushed with spoon, the more crushed the better. (I'm a little anxious, so I'm lazy. This work should be done ahead of time.)

Step 7: pour into the pan.

Step 8: add the right amount of water to make sure the potatoes are not too small.

Step 9: taste the soup and add some sugar according to your taste. You can also add some salt.

Step 10: bring to a boil over high heat and turn to medium heat. When the potatoes are soft, take the juice out of the pot.

Step 11: serve on a plate.

Materials required:

Small potatoes: moderate

Ginger: right amount

Scallion: right amount

Garlic: right amount

Red Sufu: appropriate amount

Sufu juice: right amount

Sugar: right amount

Star anise: right amount

Note: the final juice can be collected according to their own preferences, completely dry or leave part of the bibimbap can be.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: other

Chinese PinYin : Hong Shao Xiao Tu Dou