Stewed potatoes with braised meat(hong shao rou dun tu dou )

Stewed potatoes with braised meat

Introduction:

"The most important thing to make braised pork is to fry the sugar color. What if you can't fry the sugar color? Recently learned a good way, with tomato sauce instead, not only the color is beautiful, but also the acid will solve the greasy pork. It's delicious

Production steps:

Step 1: prepare materials.

Step 2: wash the pork and cut it into pieces, put it in the pot under cold water, add a spoonful of yellow rice wine, a few Chinese prickly ash and blanch.

Step 3: peel and wash potatoes, cut into small pieces.

Step 4: hot pot cold oil, put tomato sauce fried red oil.

Step 5: pour in the blanched pork and stir fry until it is colored. Add yellow rice wine, salt, soy sauce, soy sauce, boiled water, no pork.

Step 6: add rock sugar.

Step 7: put in the onion and ginger, put the seasoning into the seasoning box, put it into the pot, bring it to a boil, turn the heat down, cover it and simmer for about an hour.

Step 8: pour in the potatoes, cook until the potatoes are soft and rotten, then turn the heat to collect the juice.

Step 9: delicious!

Materials required:

Pork: 250g

Potatoes: 2

Tomato sauce: right amount

Star anise: right amount

Cinnamon: moderate

Ginger: right amount

Fragrant leaves: appropriate amount

Salt: right amount

Soy sauce: moderate

Yellow rice wine: right amount

Old style: moderate

Zanthoxylum bungeanum: right amount

Scallion: right amount

Rock sugar: right amount

Note: 1. When blanching pork, you must cool the pot under water, which has a good effect on removing the excess oil in pork, and adding a spoonful of yellow rice wine in water can also remove the fishy smell of meat. 2. The ratio of sugar to meat, 500 grams of meat put 8-10 grams of rock sugar, belongs to medium red. Add a spoonful of soy sauce. It's bright red. 3. Seasoning with star anise, cinnamon, fragrant leaves is enough to increase the flavor of pork, with too much spices will cover up the flavor of meat. 4. Slow fire meat, quick fire fish, high fire boil, turn to low fire slow stew, when close to crisp, immediately turn to high fire to close thick soup, close juice not too tight, too tight soup thick, will lose the characteristics of braised dishes.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou Dun Tu Dou