In the previous article introduced the Jiangzhe braised pork practice (with the simplest seasoning to make delicious braised pork), thick oil sauce red, fat but not greasy, for families who love to eat meat is a gourmet. But some families not only have the need to eat meat, but also want to be able to match some vegetables in the braised meat, so that you can eat both meat and vegetables. Potato braised pork is another member of the braised pork practice, making the same braised pork is not greasy, but also can lower blood pressure, lower blood fat potatoes, is the best meat and vegetables, to ensure that members of the family of different nutritional needs. Braised pork with potatoes is an authentic Sichuan dish, which has a different flavor. Moreover, if you use the soup of braised pork with potatoes to mix rice, you don't need to worry about whether this dish can be finished, you just need to worry about whether the rice is steamed enough.

1, prepare a pound of fat and lean pork, first wash with water. Start a cooking pot, put half a pot of water in the pot, put the pancetta into a pot of cold water, add eight peppercorns, three star anise and a tablespoon of cooking wine, open medium heat and cook for 20 minutes. When the meat is cooked, fish out, wash again with water and cut into one centimeter wide and three centimeters long pieces of meat.

2, prepare four cloves of garlic with a knife, four slices of ginger, thirty peppercorns, three anise, a small onion cut into scallions. Then prepare three potatoes, peeled and washed, cut into potato pieces (like horseshoe-shaped).

3, start a frying pan, open a small fire, add three tablespoons of cooking oil in the pan, pour in the cut pork, stir fry evenly for 5 minutes. This will fry the fat oil in the pork, add ginger slices, garlic, peppercorns and star anise, and continue to stir-fry for 1 minute, you can stir-fry the flavor of the seasoning.

4. Add one tablespoon of red bean paste to the pan and stir-fry quickly for 1 minute to stir-fry the red oil. Add half a tablespoon of cooking salt, a tablespoon of soy sauce, half a tablespoon of dark soy sauce, half a tablespoon of sugar and a tablespoon of cooking wine, and stir-fry evenly for 1 minute.

5. Pour about 500 milliliters of boiling water into the pot (the amount of boiling water should be able to cover the ingredients in the pot), cover the pot and simmer for 30 minutes.

6. Add the chopped potatoes, cover the pot and continue to simmer for 20 minutes. After the time is up, use a spatula to gently poke the potatoes in the pot, which can be easily poked through the simmering potatoes, indicating that the potatoes have been stewed, and at this time the soup in the pot has become whitish.

7. Adjust the heat to high, add a tablespoon of chicken broth and the green onion, and stir evenly with a spatula. After about 1 ? minutes or so, you can turn off the heat and remove the pot. If you want to leave more soup for the rice, you can adjust the high heat to reduce the time to about 1 minute time, so that you can leave some more soup in the pot.

The pork after 5 minutes of stir-frying and close to 1 hour of simmering, meat in the fat oil are basically cooked out, made of braised pork as soft and tasty, fat and not greasy, and then with the potatoes themselves the flavor and starch juice, the whole dish tastes smooth, tender, flaky, the soup is also particularly suitable for mixing rice. It takes about an hour and a half or so from preparation to completion, with simple ingredients and a clear process, but it takes some time. Therefore, this dish is more appropriate to make during the holiday break, and can meet the nutritional needs of most families.