First, potato stew.
raw material
Ingredients: pork belly and potatoes
Accessories: soy sauce, sugar, onion, ginger, yellow wine, spiced powder, chicken salt.
Detailed steps
1. Wash pork belly and cut it into 2-3 cm square pieces; Peel and wash potatoes and cut them into pieces slightly larger than meat.
2. First, put the pork in a cold water pot and water it. A little yellow wine should be added to the water to remove the fishy smell. Please pay special attention to cold water. Let's explain here that if the pork is put into the water after the water is boiled, the surface of the meat will be cooked quickly, but the blood in the meat will be firmly locked by the cooked meat. Cause the fishy smell not to come out. So be sure to cook it in cold water.
After the water is boiled, the meat can also be fished out.
3, pour the right amount of oil into the wok, pay attention here, the hot pot is cold. When the oil boils, turn the heat down, add some sugar and start frying sugar. Stir-fry sugar into syrup and float it in oil. Put the meat in the pot and start to stir fry. Stir-fried sugar is to color the meat and make it look more shiny.
4. Add onion ginger, yellow wine, soy sauce and spiced powder while stirring the meat stuffing. Remember! Never put salt at this time! If you put salt in the meat before it burns, it won't burn again. Any cooking or stew is the same. Be sure to put salt at the end.
5, stir-fry until the meat is colored, stir-fry evenly with the seasoning, and the water is not hot enough. You can drink more water here, depending on how long you stew. After boiling water on a big fire, simmer it on a small fire. It's up to me this time. The longer I stew, the worse it gets. I usually stew for 45 minutes.
Let me explain here that the cut potatoes should float in the water. Otherwise, the starch in potatoes will turn red after oxidation. When the meat is stewed until the water is almost gone, put the potatoes in and stir fry. You can put salt at this time.
7. After the potatoes and salt are boiled in the pot, turn to low heat and simmer 15 minutes. This time is to stew potatoes to make the meat taste good.
8. Finally, turn off the fire with chicken essence. Out of the pot.
Second, stew potatoes.
material
Pork belly (sliced or sliced) 1 kg, shredded konjac 1 bag (box), 2 onions, 2 potatoes, 2 carrots, 5 tablespoons soy sauce, 1.5 tablespoons Lin Wei, 2 tablespoons rice wine, 2 tablespoons (iced) sugar and salad.
working methods
1, the konjac is blanched and picked up for later use;
2. Boil 1 bowl of chaiyu with 700CC of clear water and turn off the fire for later use;
3. Cut the onion into strips, and cut the potatoes and carrots into large pieces for use;
4. Sliced pork belly or pieces with the same size as vegetables;
5. Take out a spoonful of salad oil from the oil pan, stir-fry onions with medium heat, and then stir-fry potatoes with carrots;
6. Stir-fry beef until the appearance of the meat is cooked. Pour all the fish water and shredded konjac, and add soy sauce, sugar, rice wine and Lin Wei.