Fried potatoes with pork slices

1

Preliminary processing: 1. Wash and slice the small tenderloin, mix evenly with soy sauce and water starch for use. 2. Wash, peel, slice the potatoes (2 mm thick) and soak in water for use; chop the green onions for use.

2

Put oil in a wok and stir-fry the fillet (add a little more oil, otherwise the meat will not be tender). After the meat changes color, add chopped green onion until the meat is cooked.

3

Pour the potato slices into the pan, add salt, and stir fry with the meat slices until the potatoes are half-cooked.

4

Add clear water to the pan, level with the ingredients, add appropriate amount of soy sauce, stir fry and color, cover with low heat and simmer for a few minutes, until the soup in the pan is thick and the potatoes are one-sided, then start the pan.

Tip: During the braising stage, the amount of water and heat control must be just right—the sauce should reduce exactly when the potatoes are fully cooked and tender, neither hard nor crunchy. If you add too much water at once, the potatoes will turn mushy before the sauce can thicken. If you add too little, the sauce will dry up before the potatoes soften, requiring you to add more water. However, the latter is preferable because it can be remedied; this comes down to experience. Of course, tender potatoes cook faster and require less water, while others take longer and need more, so do not be too rigid. Additionally, since water is added during braising, you can add slightly more salt. Dark soy sauce is used to enhance color and aroma; adjust the quantity as needed.