Braised Pork and Potatoes

Name: Braised Pork and Potatoes
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 800g Pork belly with skin; 650g potato; 100g Rice wine; 15g Fresh ginger; 20g shallot; 25g Soy sauce; 35g Umami Soy Sauce; 5 Dried red chili; 2g pepper; 1 piece Aniseed; 24g crystal sugar; Some salt

by Xiaoyingzi Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Potatoes are really treasures,
Good with anyone,
As food and food,
No matter how big or small,
Frying, cooking, frying,
It has become a delicacy.
Potatoes are really popular foods. They are not good looking and do not have the temptation to knock the taste buds. But with such ordinary ingredients, they can make the most delicious food in the world. It can be used as a side dish or as a staple food, with whom to match it. What can be integrated and coordinated is wonderful and beautiful. Today, I used potatoes and braised pork to be stewed together. It was so delicious. The potatoes sucked up the meat's soup and the noodles were sandy. The meat is so delicious that you can't stop eating a piece of lip and teeth!

Braised Pork and Potatoes

1. Wash the pork belly first

2. Cut into 2.5cm squares

3. The pot of water is open and boil for about 3 minutes

4. Take it out and put it in a container

5. Potatoes peeled

6. Cut into hob blocks

7. Prepare the required materials

8. Put the umami soy sauce and dark soy sauce in a container and mix thoroughly

9. Heat the wok to release the oil, put the rock sugar in

10. Stir-fry on low heat until the sugar melts and turns yellow and bubbling

11. Quickly put the boiled meat into the stir fry, the action should be fast to avoid the pan

12. Add the tuned dark soy sauce and umami soy sauce and stir fry for coloring

13. Then add the old rice wine

14. Put onion, ginger, dried red pepper seasoning

15. Add enough water to cover, and after boiling, change to low heat and simmer

16. The time is about 40 minutes, and the lid should be opened to check the amount of water. If it is insufficient, you can add boiling water.

17. The meat 8 is mature and put in the cut potato pieces, and mix evenly, just like an appropriate amount of salt. To avoid insufficient water in the dry pot, add hot water

18. Use a shovel to pierce the potato wedges and break them easily, which means that the dish is almost over.

19. Put the chopped garlic cloves on it and stir it to turn off the heat and get out of the pot

Tips:
Xiaoyingzi's words:
1. Because of the effect of soy sauce, the saltiness is enough and only a small amount of salt is enough. The rice wine used is good raw material except for the ancient Yuelongshan used in this article.
2. The production time is uncertain, the amount of water is uncertain, and the fire is small, so there is a difference between the fire and the amount of water. Therefore, the specific amount of water cannot be given for how long and how long. You have to observe frequently, your own pots and stoves. Flexible adjustment.
3. Stew the meat until 8 is mature before adding potatoes. Potatoes will be simmered very early and they will turn into mashed potatoes.