Soft potato braised pork
I like eating potatoes very much and love how to cook them. Everyone likes braised pork with plum vegetables and taro pork. It was a wise choice for me to replace the vegetables in the braised pork with potatoes. The potatoes were soft and fragrant, melted in the mouth, absorbing the aroma of the meat... Just thinking about it makes me drool.
Recipe Recommendations
- pork belly appropriate amount
- potatoes appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- sweet sauce appropriate amount
- SUFU appropriate amount
- ginger powder appropriate amount
- braised soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
Steps for Soft potato braised pork
1
Blanch the meat with water, spread the soy sauce on the skin, and air dry for later use.
2
Place the skin side down in the frying pan. Fry until golden brown [Pay attention to cover the lid to prevent splashing oil and scalding].
3
Cut the fried pork belly into thick slices.
4
Add all the ingredients, stir well and marinate for 12 hours.
5
Peel the potatoes and cut them into large pieces.
6
Place the marinated slices of meat face down and the potatoes in a large bowl.
7
Cover it with a layer of potato chips.
8
Put in a steamer and steam for 1 hour.
9
Pour the steamed potato and pork upside down on a plate.
10
Remove the big wrist.
11
Pour excess soup into a wok and bring to a boil to thicken.
12
Pour the sauce on top of the braised meat.