Wine Sizzling Potatoes

1

Put a little oil in the pan and heat it up, then put the potatoes into the pan and fry them. When the potatoes are fried until golden brown, remove them for later use.

2

Use the base oil in the pan to add the pork belly pieces and fry them. When the oil surface turns golden, remove and set aside.

3

Decant the oil from the pan and leave only a little base oil, then add rock sugar pieces and stir-fry.

4

When the rock sugar melts and turns slightly yellow, add spices and onions and ginger and stir-fry until fragrant.

5

Finally, add the stir-fried pork belly, stir fry slightly, add a little boiling water, and pour into Shaoxing Huadiao wine.

6

Pour appropriate amount of soy sauce and oyster sauce into the pan and stir well.

7

After boiling the soup, reduce heat to low, cover the lid and simmer for 35 minutes.

8

After the meat is cooked, add the fried potatoes and stir-fry for a while.

9

Cover the pot again and simmer for 20 minutes.

10

Boil the potatoes thoroughly and then collect the juice over high heat. When the soup reaches 50%, use low heat to keep warm.

11

Heat the cast iron roasting plate on fire.

12

Remove from another pan, add a little oil, add onion slices and stir fry well, then add a little oyster sauce and stir fry.

13

Stir fry the onions until they are raw and pour into a sizzling plate.

14

Sprinkle a little black pepper and MSG into the cooked potatoes and stir well.

15

When the pepper is stir-fried until it has a fragrance, it can be taken out of the pan. Pour the cooked potatoes into the iron plate. Place a plate under the iron plate and serve them together with the iron plate. The fragrant iron plate potatoes are ready.

Characteristics of this dish: Ruddy and shiny, fragrant with carved flowers and wine, soft and crispy potatoes, meat aroma that melts immediately in the mouth, strong and delicious taste, slightly peppery and spicy. Warm tips: 1. Choose potatoes with uniform sizes, preferably no more than 3 centimeters in diameter. 2. When cooking meat, it is better to share half of wine and half of water, so that the wine aroma will be more fragrant, and only when it tastes like Dongpo pork. Shaoxing Huadiao wine is more expensive. For example, Shanghai rice wine can be used instead for economical reasons, but more should be put in appropriately because it does not have the strong aroma of Huadiao wine. 3. It is better to choose thin-skinned pork with five flowers and three layers. This way, it will be easy to stew until it is crispy and the taste will be strong. If ordinary pork is used, it will have to be stewed for a longer time, and the meat will be stewed until it is crispy. delicious. 4. Don't put any shredded black pepper if you don't have it. Since oyster sauce and good soy sauce taste delicious, there is no need to add additional salt. Da Chao Shao's exclusive private dish,"Wine Sizzling Potatoes", is ready for friends 'reference!