Ink fish and potatoes
By VicentaLakin
Recipe Recommendations
- pork belly appropriate amount
- potatoes of 2
- dried cuttlefish one
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- cooking wine appropriate amount
- ginger appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Ink fish and potatoes
1
five flowers to wash, cut into about five millimeters thick。
2
potato washes, skins go, slices of about 5 mm thick, water bubbles。
3
Ink fish dry with soft water, wash, slice。
4
The boiler is hot, the fire is low (the smallest fire in the outer circle, the temperature of the pot is hot enough to put it in a piece of meat that doesn't stick) and a small amount of oil is put in a piece of meat, which is turned into a piece of meat. Scrambling up to five flowers, turning yellow, pouring out extra oil。
5
Pour the bouquet to the side or produce it, leave a small amount of oil on the bottom of the pot, put it in a proper amount of ice sugar, and melt it into amber colour。
6
Turning the bouquets of meat, evenly covered in sugar。
7
The wine and the ginger clots go to hell。
8
Put in the ink fish dry-and-fried flat。
9
Add a proper amount of sauce and raw, pour a proper amount of water and stew for 30 minutes。
10
Potato chips tardled, poured into the pot, stewed for about 10 minutes。
11
Wearing a fire, weaning the soup, salinizing it。