Stewed potatoes with pork belly
By VicentaLakin
Recipe Recommendations
- Pork belly with skin appropriate amount
- potatoes appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal 2 capsules
- dried chili of 2
- braised soy sauce 2-3 spoon
- rock sugar a little
- cooking wine appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Stewed potatoes with pork belly
1
Put the pan on the heat, add enough water, onion and ginger to boil, and add the pork belly with water to shape.
2
Cut the pork belly into meat pieces, onion, ginger, garlic, and pat it lightly for later use.
3
The rock sugar is slowly simmered over low heat until it melts and bubbles, showing amber color.
4
Add the blanched pork belly and fry until both sides are slightly browned.
5
Swipe the pork belly to the edge of the pan and saute the dried peppers, ginger, onions, garlic and star anise until fragrant.
6
Pour in enough hot water to cover the pork belly, boil it, and pick out the onions and garlic.
7
Transfer to a casserole to skim off the foam, and add 2-3 tablespoons of braised soy sauce.
8
Turn to low heat, cover and simmer for 50 minutes until the pork belly is soft and glutinous.
9
Wash the potatoes and cut them into slices.
10
Add the potatoes and cook for another 10 minutes. When the potatoes are delicious, remove the pot and put them into a bowl.Stewed potatoes with pork belly Make Tips
1. Never use cold water for stewing meat, because bleaching powder in the water will destroy the vitamin B in the meat, thus greatly reducing the nutritional value of the meat. The reason why hot water is chosen is because stewing meat in hot or boiling water will quickly solidify the protein on the surface of the meat piece, reduce the loss of nutritional value and make the taste more delicious.
2. When stewing meat, it is best to add enough water at one time.
3. If the potatoes turn green, they cannot be eaten because the content of the toxin solanine is already relatively high at this time.
2. When stewing meat, it is best to add enough water at one time.
3. If the potatoes turn green, they cannot be eaten because the content of the toxin solanine is already relatively high at this time.