Stewed pork and potatoes
Very delicious. The outside is scorched and the inside is tender. And the practice is simple and easy to learn.
Recipe Recommendations
- pork belly 500 grams
- potatoes appropriate amount
- onion appropriate amount
- cinnamon appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- edible oil appropriate amount
- sugar appropriate amount
- shisanxiang appropriate amount
Steps for Stewed pork and potatoes
1
First cut the pork belly into small pieces of uniform size. This way it's easy to taste.
2
Cut pork belly and potatoes. Remember that potatoes were broken with a knife. Don't cut directly. That will smell like knife embroidery. The seasonings are ready.
3
Then add cold water to stir-fry the meat until done. If blood bubbles, you can turn off the fire. Weigh the meat on a plate and set aside.
4
Put the oil in the cold pan. stir-fry sugar color. I fried it with rock sugar. Coloring this way will be better than sand ponds and soft white sugar. Sugar is also put in cold oil.
5
Stir fry in sugar and stir until bubbles. When the color becomes darker, you can put the meat in. But never fry the sugar.
6
Stir fry the meat and color it. Be sure to stir fry constantly because you are afraid of burning the pan.
7
Stir fry until the meat turns golden. You can add onions, ginger, aniseed, and cinnamon. Then stir fry the ingredients a few times until they have a fragrance and you can add the potatoes. Continue to stir fry. Then add the cooking wine. Soy sauce.
8
Then drain the water. Cover the pan. Boiled for 5-15 minutes. Remember to put in hot water. Otherwise, the pork belly will get old. The taste is not good.
9
Add salt before taking out the pan. Chicken essence. This will not produce nitrites. Just roast potatoes with delicious pork belly! Not bad. Just a little too much soy sauce. Hehe. So the color is a little dark.