Sauce potatoes is a pot-stewed dish in northeast China and Korean. There may be some differences between the two ethnic groups in the way of cooking this dish. Korean people add more peppers, while northerners in China may or may not add peppers. Small potatoes with northeast sauce are very famous.
Small potatoes with Korean sauce
Ingredients: potato (yellow skin) 5000g, steak1000g.
Seasoning: 2500g pepper (red, sharp and dried), 500g green onion, 2500g soy sauce, 5g pepper and 5g cinnamon.
Practice: 1. Wash the potatoes without peeling, wash the steak and put them in the pot together.
2. Pour in soy sauce (until the potatoes and ribs are submerged), add pepper, aniseed and cinnamon, and simmer until the potatoes are colored and tasty.
3. Move the boiled potatoes and beef ribs into the jar, remove the pedicels of small peppers, wash and dry them and put them into the jar, wash and dry the onions, and put them into the jar together with the onion leaves.
4。 After about 10 days, take it out and eat it. Onions and peppers are both tasty and edible.
Northeast Jiang potato
Making:
1. Buy smaller ones with even size and smooth skin. Wash it clean (remember not to peel it)
2. Put more oil in the wok. After the wok is fried, add more soy sauce, and then add potatoes, so that every potato can be exposed to the oil as much as possible.
3. Add a lot of water and cover the potatoes. Then add lean pork (bigger pieces to avoid being boiled) or beef, according to personal taste. I recommend pork. Then put salt in moderation. You can also skip the meat and watch your own hobbies.
Regarding the amount of salt, if you want to make pickles, put more.
If you like spicy taste, you can put some peppers. The order of free choice is put. It can be used when frying the pot, or after adding water. At this time, you can put more whole peppers, so that the peppers themselves are delicious.
6. If you have dried sweet potato stalks and cook them in it, it will taste better. (It's just hard to buy)
Finally, it is emphasized that after the fire is boiled, it should be stewed with a small fire. The longer the time, the better, about 2-3 hours is appropriate.