Pepper potato stew
By DarwinVon
The weather turned cold and I began to miss the aroma of stewed potatoes. It had been a long time since I had eaten them. Last week, I bought a bag of potatoes from the supermarket and made several meals of vinegar shredded potatoes. Today, I found that there was still a red cabbage pepper lying in the refrigerator, which just served as a decoration. Potatoes and colored peppers were a perfect match for roast meat.
Recipe Recommendations
- potatoes three
- onion half a
- olive oil a little
- pepper few grains
- garlic 3 petals
- sugar a small spoon
- salt a small spoon
- starch a small spoon
- chicken essence a small spoon
- soy sauce a little
- cooking wine a little
Steps for Pepper potato stew
1
1 First use a rice cooker to stew the rice. It is very delicious to eat together with the rice. It takes about half an hour to prepare the rice just as the rice is cooked.2
2 Wash the potatoes, peel them, cut them into cubes about 2 cm in size, remove the red peppers, and cut them into slices as big as potatoes3
3 Pork (preferably half fat and half lean), cut into four cubes about half the size of potatoes.4
4 Prepare half of the onion, chop it up, several pieces of pepper, a few slices of ginger, half of garlic, and minced.5
5 Heat in a non-stick pan, add some olive oil, add pepper and chopped onions, saute until fragrant, and add the meat pieces.6
6 Stir fry the meat pieces over high heat for a while, add a little cooking wine, light soy sauce and balsamic vinegar, and half a teaspoon of white sugar (in order to remove the fishy smell, enhance the flavor, and produce aroma).7
7 Add a few grams of thirteen incense powder (if you like curry flavor, add a few grams of curry powder in this step).8
8 Continue to stir fry, add half a bowl of boiling water, bring to a boil over high heat, add potato pieces, and simmer.9
9 Simmer for about 15 minutes, add the red pepper.10
10 Take a small bowl and add a small spoon of starch, chicken essence and sugar and salt, rinse with a small amount of boiling water, mix well, and pour into the pan to thicken.11
11 Open the lid, sprinkle in minced garlic, mix well, turn off the heat, use the heat on the electric stove, and continue to simmer for a while.12
11 Remove from the pan, plate, serve, and serve the rice.13
Tip: Be sure to add enough boiling water before adding potatoes. Because potatoes absorb water for a long time and easily stick to the pan, and subsequent addition of water will dilute the aroma of the dish, the water used to thicken is also small.