Red roasted potatoes
By VicentaLakin
Red meat can be said to be my specialty. Who's got big, small predators in the house, huh. Had to。
Recipe Recommendations
- pork belly appropriate amount
- potatoes appropriate amount
- white sugar appropriate amount
- octagonal appropriate amount
- ginger slices appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- shisanxiang appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for Red roasted potatoes
1
Materials: 1 inch of five flowers, 1 potato, 8 horns, sugar, ginger. Pork cut into squares. Ginger slices。
2
I put two spoons of sugar on the frying pan. With a little fire。
3
It's a long way to make sugar darker brown and bubbles. Put off the fire first, or the sugar will go too far。
4
He's in the middle of the game。
5
A little bit of oil from the fiery flesh, evenly coloured。
6
Add fresh water. There's just no meat。
7
The fire opened and turned for about 20 minutes, and could be longer if you like。
8
Potatoes go to the skin cut, pot. Turn the fire evenly and keep the fire low for 10 minutes。
9
Add the required sauce, so that you can get it out。
10
When. It's delicious and simple red burning to the table。Red roasted potatoes Make Tips
1. Coloring the fried sugar paste not only makes the meat red and bright, but also the fried sugar will have a little sugar aroma, which cannot be replaced by coloring with soy sauce.
2. After frying the sugar paste, be sure to drain the onions, ginger, and meat water you add, otherwise the hot oil will splash you when it meets water.
3. To make fat but not greasy braised pork, the stew must have enough heat and time and must be patient. Simmer slowly over low heat.
4. I like to eat something that tastes harder. After the high heat is on, simmer over low heat for about 30- 40 minutes. I like to eat soft ones and stew for 60-70 minutes.
4. Finally, when collecting the juice, you should watch from the side, so as not to collect the juice too dry, leaving oil and no rice bibimbap.
2. After frying the sugar paste, be sure to drain the onions, ginger, and meat water you add, otherwise the hot oil will splash you when it meets water.
3. To make fat but not greasy braised pork, the stew must have enough heat and time and must be patient. Simmer slowly over low heat.
4. I like to eat something that tastes harder. After the high heat is on, simmer over low heat for about 30- 40 minutes. I like to eat soft ones and stew for 60-70 minutes.
4. Finally, when collecting the juice, you should watch from the side, so as not to collect the juice too dry, leaving oil and no rice bibimbap.