Red roasted potatoes

By VicentaLakin

Red roasted potatoes
The most common five-flower meat and potatoes for winter food. Five bouquets of fragrance, fat and fat can be fatter than the intestines, and for a while, the juice is thick, a little bit like mashed potatoes, and at first glance it doesn't seem to tell which piece of meat is a potato, with a big spoon in the rice, a fragrance. After a full meal, the mood becomes beautiful。

Recipe Recommendations

  • pork belly 400 grams
  • potatoes of 2
  • soy sauce 3 spoons
  • soy sauce 1 spoon
  • geranyl 5 pieces
  • cinnamon 1 piece
  • octagonal of 2
  • pepper appropriate amount
  • rock sugar appropriate amount
  • vegetable oil appropriate amount

Steps for Red roasted potatoes

  • Make Red roasted potatoes step 0
    1
    Five flowers and potatoes cut into squares about 1 cm long。
  • Make Red roasted potatoes step 1
    2
    And water shall be added to the pot, and then boiled it and poured it into five flowers。
  • Make Red roasted potatoes step 2
    3
    5 minutes or so。
  • Make Red roasted potatoes step 3
    4
    Splendid, water control, ready for use。
  • Make Red roasted potatoes step 4
    5
    A small amount of vegetable oil is placed in the pot, so that it is evenly shared. Falling into five flowers, fast-fried。
  • Make Red roasted potatoes step 5
    6
    It's a little yellow on the surface and a little fragrance。
  • Make Red roasted potatoes step 6
    7
    Pour some potatoes and go on fire。
  • Make Red roasted potatoes step 7
    8
    I'm going to go with raw, old, ice cream and I'm going to go back to work。
  • Make Red roasted potatoes step 8
    9
    Add a proper amount of open water。
  • Make Red roasted potatoes step 9
    10
    Add vanilla leaves, cinnamon, eight horns, peppers。
  • Make Red roasted potatoes step 10
    11
    Cover the pan, Little Flameton。
  • Make Red roasted potatoes step 11
    12
    It's about 25 to 30 minutes from the fire。
  • Make Red roasted potatoes step 12
    13
    Splendid, ready for use。

    • Red roasted potatoes Make Tips

    Xiaoji's ramblings: 1. You don't need to add too much oil when stir-frying pork belly, as pork belly can render its own fat. If the pan is non-stick enough, you can skip the oil entirely. 2. You must stir-fry the pork belly quickly, otherwise the meat will burn easily. Stir-frying pork belly is definitely a physical workout. 3. When adding water or stock to braise, be sure to use hot water so that the meat turns out tender. 4. The time for braising the meat and potatoes after adding water depends entirely on whether the potatoes absorb water. Potatoes that absorb water cook quickly, so the braising time can be shorter; those that don't absorb water cook slowly, so the time can be longer. Alternatively, if you're like me and want the potatoes to be soft and mushy—almost like mashed potatoes to mix with rice—you can braise them a bit longer, but remember to keep an eye on the pot so it doesn't run dry.

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