We used to process pate basically braised, or honey sauce, and often braise vegetables such as potatoes with the braised meat. Braised vegetables, both to reduce the intake of some meat, but also because I like to eat dishes that have absorbed the flavor of meat. This time, the method of combining pork and potatoes has been improved a bit: the braised meat has been replaced by a cassoulet, and the braised potatoes have been replaced by pressed potatoes. Both this casserole and the pressing were done through the pressure cooker. The finished product was ideal, with flavorful meat and soft, meaty potatoes, all very enjoyable. The diners said: the level of stewing meat has been improved again. It seems that the dishes made in this way are more delicious than those processed in the previous way.
Materials
Main ingredient: 700g of pork
, 400g of potatoes;
Accessories: oil in the right amount, salt in the right amount, dashi
in the right amount, vermicelli
in the right amount, noodle sauce
in the right amount, soy sauce
in the right amount, white wine
in the right amount, brown sugar
in the right amount
Red stew pressed potatoes
1
Soak wide strips of vermicelli in cold water for 15 minutes.
2
Wash and cut the pork into cubes.
3
Blanch the pork in a pot.
4
Start a frying pan to stir fry the sugar color.
5
Meat into the pan to fry.
6
Stir-fry with seasoning and white wine.
7
Add soy sauce and stir fry.
8
Add salt and saute.
9
Vermicelli into the pan and stir fry.
10
Potatoes peeled and cleaned, cut into cubes.
11
Potatoes into the pot to fry.
12
Add pasta sauce and saute.
13
Pour into the pressure cooker, add water equal to the meat, cover the lid and air valve and simmer for about 15 minutes.
14
Out of the cassoulet press potatoes.
Tips
The time to simmer the meat is based on the amount of meat and the specific efficacy of the pressure cooker.
Pressing the ingredients is best to choose the more fire-resistant, the pressure out of the dish is not overcooked, but also flavorful and delicious.