Braised pork with potato

Recipe Recommendations

• pork belly 500 grams
• potatoes 500 grams
• cooking wine 20 grams
• sugar 30 grams
• soy sauce 20 grams
• MSG 10 grams

• salty and fresh
• stewed
• an hour
• ordinary

Steps for Braised pork with potato

1

Select the pork belly, marinate it with cooking wine for 30 minutes, and add some green onions and ginger. The cooking wine should basically marinate the meat, turn in the middle to ensure that each piece of meat is well marinated.

2

Cut the potatoes into pieces, not too small, fry them in oil until they are slightly yellow on both sides, and serve for later use.

3

Blanch the marinated meat in boiling water, as long as the meat changes color, skim the blood foam, control it to dry, and stir-fry in a frying pan. Put less oil in the oil. This process mainly involves frying the water and oil in the meat. Stir it out.

4

Put some cold water in the frying pan and three teaspoons of sugar. I use white sugar, rock sugar is better. Stir fry over medium heat until red and bubbly.

5

Pour the meat in and stir fry as soon as the sugar is finished, otherwise the sugar will burn. Add cooking wine, soy sauce, stir fry, do not add salt.

6

Pour the fried meat into the casserole, add water to cover the meat, and cook it in the wok if there is no casserole.

7

After the water boils, put the potatoes into the casserole, simmer for about an hour, dry the soup, add salt and monosodium glutamate, drop a few drops of sesame oil, and put a few cilantro trees.

Recipe Categories