Potato Kelp Stewed Pork

Name: Potato Kelp Stewed Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g potato; 250g Pork front leg; 150g kelp; 100g carrot; 8g oil; 5g garlic; 3g shallot; 3g ginger; 1g pepper; 3g Vinegar; 1g Aniseed; 3g Soy sauce; 5g Cooking Wine; 1g Chicken Essence; 2g salt

by Soft blue crystal

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Although this is an ordinary dish, it contains rich nutrition for the common ingredients in life.
Potatoes contain starch, protein, fat, carbohydrates, as well as 21 kinds of amino acids and vitamins B1, B2, B6, C and carotene, cellulose, calcium, phosphorus, iron, potassium, sodium, iodine, magnesium and Molybdenum etc.
The chlorophyll and trace amounts of iron, cobalt and arsenic in kelp have the function of nourishing blood. Kelp also contains a variety of organic matter and mineral elements such as iodine, calcium and iron, as well as vitamins A, B, C, D and niacin.
The zinc and copper contained in pork are indispensable elements for the intellectual development of children.
As for carrots, it is a nutritious food that everyone knows and is more suitable for children to eat.

Potato Kelp Stewed Pork

1. Soak the dried kelp with water, wash and cut into sections. If it is wet kelp, you don't need to soak it.
Cut the potatoes into hob pieces, soak in water for about 10 minutes, and control the water.
Cut the lean and fat pork into small pieces.
Cut the carrots into thicker slices.
Prepare green onion, ginger and garlic.

2. Pour oil in the pot, sprinkle with pepper and aniseed. Pour in the pork, stir fry for a while on a medium-low heat, and boil out some lard from the fat.

3. Add green onion, ginger, garlic and stir fry.

4. Add potatoes.
Because some lard is boiled out in the front, so this will be able to fry the potatoes for a while, so that the potatoes will taste crispy.

5. Add kelp and stir fry.

6. Add carrots.

7. Add some cooking wine, vinegar, light soy sauce, and salt.

8. Add a small bowl of boiling water and simmer until the soup is dry.
Sprinkle some chicken essence before serving.

Tips:
1. When cooking, use whatever ingredients you have on hand, and don’t use them if you don’t. Be flexible.
2. The cut potatoes have starch. Soaked potatoes in water will be very refreshing, and soaking in water can prevent the potatoes from turning black.
3. If you don't have time to boil the lard, you can fry it directly. Boiled lard is just to make the fat not greasy.
4. If you like to eat soft potatoes, you can simmer for a longer time, add some water to the bottom of the pot and be careful to paste the bottom.
5. You can also use broth instead of boiling water to make the dishes more delicious.