Braised pork with potato and mushroom(tu dou mo gu shao rou )

Braised pork with potato and mushroom

Introduction:

Production steps:

Step 1: wash pork and cut into small pieces

Step 2: peel potatoes, wash and cut into small pieces, then wash off the surface starch with warm water, wash mushrooms and break into small pieces

Step 3: heat the pot, add oil, stir fry the pork with low heat, don't stir fry too dry, and then stir some oil out of the potatoes and mushrooms

Step 4: add 1 / 2 tsp salt and stir fry for a while

Step 5: stir the mushrooms well

Step 6: cover and simmer over low heat. Open the lid several times in the middle and stir evenly to prevent the pot from sticking

Step 7: add a teaspoon of raw soy sauce and continue to stir fry

Step 8: stir fry the potatoes until they are well cooked and can be easily crushed. When the potatoes are ready, they can be put on the plate

Materials required:

Potatoes: 1 (medium size)

Mushroom: 100g

Pork: 150g

Salt: 1 / 2 tsp

Soy sauce: 1 tbsp

Precautions: 1. Wash the potatoes with water after they are cut, wash off the starch on the surface, and prevent them from pasting when they are stir fried. 2. Stir fry the whole process with medium and small fire, and there is no need to add water in the whole process of stir frying. As long as the oil is a little more than usual, and the fat from pork is enough, it will not paste the pot. 3. The taste of the fried mushroom is the same as that of meat

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Tu Dou Mo Gu Shao Rou