Potato Pork in Hot Pot
Ingredients
Pork 300g
Potatoes 200g or so
Peppercorns
Pixian Bean Paste
Pinch of Wine
Ginger 2 slices, shredded
Garlic 1
Soy Sauce
Small amount of oil
Salt, moderate amount
Chicken essence, moderate amount
Cooking Sauce
Tempeh 20 grains
Oil moderate
Salt moderate
Chicken essence moderate
Potato back to the meat of the practice
The pot with water to cook the pork, the water over the meat can be, until the raw break. The so-called broken life: just like friends, some friends are very familiar, can say anything, known as full acquaintance; the other is called a stranger, broken life of friends is: recognize, meet will greet, but not to the point where you can talk for a long time. Here the broken raw is the same, that is, not fully cooked, but cooked, the time is roughly 3-4 minutes after the water boiled and then boiled.
In the process of cooking the meat, ginger shredded, garlic sliced, peppercorns spare, do the prep work. Peel and slice the potatoes and soak them in water.
Boiled pork out, rinse cold water, tight (so that the meat skin will be glutinous, and cut when not hot), meat slices, put on a plate standby, potato slices out drained standby.
Put the oil on high heat until it reaches 8 minutes, then turn the heat to medium and fry the potato slices until they change color (it's best if the potato slices are slightly warped on the edges), then remove them from the pan and put them on a plate.
Put a little oil burned to 8 into the heat, put pepper, and then poured into the pork, stir-fry, meat rolled up out of the oil, add PI County bean paste, preferably silk city brand red oil bean paste (silk city is PI County, PI County, the oldest bean paste, basically the Chengdu people are using this brand) stir-fry, add ginger and garlic slices, and continue to stir-fry to the flavor of thick, add tempeh, dark soy sauce, a little cooking wine (for the color), poured into the potatoes have been well fried and stir-fried! The first thing you need to do is to add salt, turn off the heat, put chicken essence, out of the pan on the plate, it's done.