This meat dish is actually dominated by vegetables, because the portions of vegetables are more than meat.
Dutch potatoes and carrots in spring are sweet vegetables. They are stewed together with the meat. The whole dish is a little sweet, and the meat is tender and not greasy at all.
Sweet roasted pork with colorful vegetables
By PenelopeHand
Recipe Recommendations
- carrots appropriate amount
- Pork in front of pork appropriate amount
- green onions appropriate amount
- salt appropriate amount
- salad oil appropriate amount
Steps for Sweet roasted pork with colorful vegetables
1
Wash the pork front leg meat, cut into slices, drain the water.
2
Wash the pan, heat it, add salad oil and heat it.
3
Put the meat pieces in the pan and stir-fry them over high heat to change color.
4
Add cooking wine, soy sauce, and quickly stir fry until the meat pieces are evenly colored.
5
After evenly coloring the meat pieces, sprinkle with minced garlic and stir-fry until fragrant.
6
Add boiling water to the pan and finish the meat. Bring to a boil over high heat, and simmer over medium heat for 20 minutes until the meat is rotten.
7
While stewing the meat, cut the potatoes and carrots into hob pieces.
8
After the meat is stewed, add potatoes and carrot pieces with salt and stir fry well, continue to cover and simmer.
9
After the potatoes and carrots are boiled until soft, add green onions to enhance the fragrance and serve on a plate.Sweet roasted pork with colorful vegetables Make Tips
When stewing meat, don't add too much water at one time, as it will easily dilute the already good color on the meat.