Potato roast tips, how to cook potato roast pork

Ingredients: 400 grams of potatoes, 300 grams of pork belly, 50 grams of rock sugar, 4 grams of green garlic sprouts, 1 gram of ingredients, 3 grams of ginger, 3 cloves of garlic, 3 dried chili peppers (the main ingredients are cinnamon and bay leaves.

Seasoning]: 3 grams of salt, a little dark soy sauce, an appropriate amount of light soy sauce, a little pepper, 1 gram of chicken essence.

Steps]:

1. Clean the potatoes, remove the skin and cut them into hob pieces, peel the pork belly and cut it into small pieces, and cut the green garlic sprouts into small pieces. Cut the ginger into cubes, pat the garlic apart, and cut the dried chili into knots for later use.

2. Start the pot and burn the fire, pour in the appropriate amount of cooking oil after the pot is hot, first put in the pork belly and stir it over low heat to make it fragrant, then add the rock sugar after the oil is stir-fried, and then melt the rock sugar over low heat, then add the ginger, garlic and dried chili peppers, stir-fry together until the pork belly is slightly browned, and then add an appropriate amount of dark soy sauce to color the pork belly. (The dark soy sauce will be more evenly colored at the beginning).

3. Then add an appropriate amount of water, bring to a boil over high heat, and then add an appropriate amount of light soy sauce and pepper to enhance freshness.

4. Bring to a boil over high heat again, then put in the potato cubes, cover the pot, turn to medium-low heat and simmer for about 50 minutes, and the meat can be stewed until crispy.

5. After the meat is simmered, you can turn on the high heat to collect the juice, add salt and chicken essence to taste during the juice collection, and the soup will be thickened on high heat.

6. Finally, put in the green garlic sprouts, simmer the fragrance, and then put it out of the pot and put it on the plate. (Green garlic sprouts do not need to be stewed, they can be simmered for a while, and they can also play a role in decoration).

This is the end of a delicious potato roast.

Experience: Potatoes are one of my favorite vegetables, the nutritional value of potatoes is also very high, it has beauty, anti-aging, **, adjust the effect of weak physique, of course, the taste of potatoes is also good, it is perfect to burn it with pork belly, potatoes absorb the oil juice of pork belly, pork belly will not be greasy to eat and nutrition is also very comprehensive.

by Doudou Yuan.

Materials. Potatoes two.

Pork belly to taste.

5 slices of ginger.

1 clove of garlic.

Chives: Two small handfuls.

Cinnamon bark 10 grams.

Cooking wine to taste.

Light soy sauce to taste.

Dark soy sauce to taste.

Rock sugar to taste.

Essence of chicken a little.

Steps. 1. Step 1: Wash and cut the pork belly into pieces, marinate with cooking wine and ginger for half an hour.

2. Step 2: Soak the potatoes in water, mince the garlic, and cut the ginger into strips.

3. Step 3: Put the marinated pork belly into the pot with cold water, put the ginger slices into the pot and boil until the water boils, then remove (about five minutes) and wash with warm water.

4. Pour a little oil into the pot, add ginger, stir-fry the garlic until fragrant, then pour in the washed pork belly and stir-fry over high heat.

5. Stir-fry the pork belly until it changes color slightly, add an appropriate amount of rock sugar and stir-fry over low heat until the rock sugar melts, pour in cooking wine, light soy sauce, dark soy sauce, stir-fry over high heat, and stir-fry until the pork belly is all colored.

6. After all the pork belly is colored, pour in the potato pieces and stir-fry until all the potato pieces are colored.

7. After the potatoes are colored, pour in warm water to cover the potatoes and pork belly, put in the cinnamon and green onion knots, simmer over low heat, simmer for more than ten minutes, sprinkle a little chicken essence and stir-fry, continue to simmer over low heat, and simmer until the soup is dry.

Tips: The pork belly is marinated and tasted; After the potatoes are cut into pieces, they should be soaked in water; After putting in the rock sugar, stir-fry it on low heat until melted to prevent it from sticking to the pan; Potatoes should be fried until the meat is medium cooked until six or seven are medium-cooked, and then poured in; When stewing, pay more attention to the pot to prevent the potatoes from simmering in the pot.

Potato braised pork] This is a relatively common home-cooked dish, the fat and thin pork belly and potatoes are braised together, not only has a little burnt aroma, the meat is fragrant in the mouth, fat but not greasy, and there is a hint of sweetness, and it is very satisfying to eat it in one bite.

Ingredients: pork belly, potatoes, ginger, green onions, star anise, bay leaves, sand ginger, licorice, rock sugar, light soy sauce, dark soy sauce, salt.

Steps: Step 1: Prepare the ingredients.

Step 2: Wash the pork belly and cut it into small pieces, then add ginger slices and blanch in a pot under cold water for about 5 minutes.

Step 3: After the potatoes are diced, soak them in water for 10 minutes to remove the starch.

Step 4: Heat the pot and stir-fry the pork belly without oil until the oil comes out. This is to better lock in moisture and make the pork belly taste fat but not greasy.

Step 5: Put rock sugar in the oil pan and boil over medium-low heat until sugar color (white sugar can also be used).

Step 6: After the rock sugar dissolves and bubbles emerge, pour in the pork belly and stir-fry quickly until evenly coated with sugar.

Step 7: Add an appropriate amount of hot water, and put star anise, bay leaves, sand ginger, and licorice slices together at the same time. Add an appropriate amount of light soy sauce and dark soy sauce to taste and simmer for 30 minutes (you can turn it several times during this period).

Step 8, 30 minutes later, pick out the spices in the pot, then put the potatoes in and stir-fry evenly, add half a tablespoon of salt and simmer for 15 minutes. (If you like to eat potatoes, you can simmer them for more than 5 minutes).

Step 9: Add a little sugar to improve the freshness after cooking, stir-fry for a while, turn off the heat and sprinkle with chopped green onions, and you can put it on a plate.

Step 10, the fragrant "potato braised pork" is done.

Tips:1Be sure to heat the water when stewing meat.

Because adding cold water will make the meat tighter, and the lean meat will be firewood. At the same time, you can add a little dark soy sauce and rock sugar, so that the meat is more delicious and the color is also good. 2.

Soak the potatoes in water to reduce starch and prevent the potatoes from boiling. 3.Add some cooking wine to stew meat together to taste better.

My cooking wine just ran out, so I didn't add it.

Potatoes and roasted meat, delicious pairing.

Potatoes and roast meat, really fat but not greasy, delicious.

Ingredients: lean pork, potatoes, green onions, ginger, spices.

Specific steps: 1. Clean the meat and cut it into appropriate pieces.

2. Remove the skin of the potatoes and wash them, cut them into small pieces (soak them in clean water, in order not to blacken) 3. When they are ready, you can get out of the pot, put in an appropriate amount of oil and heat them, and stir-fry them with green onions, ginger and star anise.

4. After stir-frying, put the cut meat into the pot and stir-fry, add a little cooking wine and continue to stir-fry until it is fragrant.

5. Also put in the most important seasonings: dark soy sauce and light soy sauce.

6. And put in a little oyster sauce (the meat color is beautiful in this way) 7. Put in an appropriate amount of rock sugar, of course, some people may not have rock sugar at home, you can also use white sugar instead.

8. Finally, pour in boiling water.

9. Cover and simmer over medium-low heat for about 20 minutes.

10. Finally, put in the potatoes cut into small pieces, boil, simmer for 10 minutes on low heat until the potatoes are soft and rotten, add salt and chicken essence to taste, and then serve on a plate.

1. The ratio of sugar to meat should be well controlled, and 8 to 10 grams of sugar should be placed in 500 grams of meat, which is medium red. Add a spoonful of dark soy sauce, which is bright red.

2. Star anise, cinnamon, and samanai are enough to increase the flavor of pork, and too much spice will cover up the aroma of meat.

3. Gentle meat, rapid fish, boil over high heat, turn to low heat and simmer slowly, when it is close to crispy, immediately turn to high heat to collect the thick soup, do not collect the juice too tightly, too tight soup thick, will lose the characteristics of braised dishes.

Need to prepare in advance:

500 grams of pork belly, 1 spoon of dark soy sauce, 1 spoon of salt, 2 star anise, 1 spoon of five-spice powder, 1 cinnamon, 1 spoon of sugar, 2 pieces of Sannai, and an appropriate amount of vegetable oil.

How to make braised pork with potatoes:

1. Pour some oil into the wok and slide it into the pan and add 1 tablespoon of sugar.

2. Stir-fry until the sugar melts into caramel color.

3. Stir-fry the pork belly in a pot until the pork belly is colored.

4. Stir-fry the green onion, ginger, spices, cinnamon and sannai until fragrant.

5. Add dark soy sauce, cooking wine, add an appropriate amount of water, add a lid and simmer over low heat for 30 minutes.

6. Cut the potatoes into pieces and soak them in water.

7. Add the potatoes and add the salt.

8. Simmer until the potatoes are soft and glutinous, and reduce the juice of the potatoes over high heat.

Picture of the finished braised pork.

The meat is a little greasy to eat alone, add some potatoes and everything will be fine, and the greasy and super potato roast meat.

Ingredients: 2 potatoes.

Pork belly to taste.

1 scoop of dark soy sauce.

Sugar to taste Salt to taste.

Star anise: 2 pcs.

3 cloves of garlic and chopped green onions.

Preparation Slice potatoes, pork belly and garlic and prepare 2 star anise.

Pour an appropriate amount of oil into the pot and heat it, pour in the pork belly and stir-fry the oil, then add garlic and star anise and stir-fry quickly until fragrant.

Pour potato slices into the pot and stir-fry quickly, dark soy sauce, sugar, salt, stir-fry evenly, add boiled water (almost a little over the potatoes, not too much water is needed), cover the pot and simmer until the soup is thick.

Pour a little sesame oil into the pan and sprinkle with chopped green onions! Out of the pot! It smells so good!

Tips:

<> braised pork with potatoes.

Ingredient main

500g pork belly 3 potatoes for 3 people.

Excipients others

1 teaspoon soy sauce, 1 handful of rock sugar, 1 slice of ginger, 2 star anise, 6 Sichuan peppercorns, 1 small piece of cinnamon, 1 teaspoon cooking wine, 1 bay leaf, appropriate amount of vegetable oil.

A very homely meat dish, let us quickly eliminate it without meat. Potatoes braised pork, let the rice to destroy it.

How to make braised pork with potatoes:

Step 1

Wash the pork belly, blanch it, remove the washed foam, and cut it into pieces for later use.

Step 1

Add rock sugar, cooking wine, and soy sauce to the pressure cooker; Add 1 small piece of cinnamon, 2 star anise, 6 Sichuan peppercorns, 1 bay leaf, and 3 ginger.

Step 1

Add the sliced pork belly pieces; Add water to cover the meat cubes.

Step 1

Press the pressure cooker for half an hour after steaming.

Step 1

Prepare the potatoes during the pressure cooker roast: peel and cut the hob into pieces, slowly fry until the surface is sticky, then remove and set aside.

Step 1

After the pressure cooker is deflated, take out the meat and transfer it to the wok to collect the juice, and discard the spices; When the soup is thickened, add the potato cubes and stir-fry until the soup is almost dry.

<> material. Ingredients: 400g pork, 500g potatoes;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ingredients, appropriate amount of monosodium glutamate, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of sugar.

Roasted pork with potatoes. Cut the pork into cubes and set aside.

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Peel and wash the potatoes.

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Cut into small pieces and put them in water to remove the water starch and set aside.

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Heat a pan and put a little oil.

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Add the pork pieces and stir-fry until no water comes out.

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Put cooking wine to remove the smell, soy sauce to add color, and an appropriate amount of ingredients.

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Put the water over the meat, bring to a boil over high heat, change to low heat and cook for 30 minutes, until the pork is ripe.

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Add the potato wedges and stir-fry.

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Remove the water foam over the potato cubes, bring to a boil over high heat, reduce the heat to low and cook for 15 minutes.

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The water dries quickly, add salt and monosodium glutamate and stir-fry, and it's OK.

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Tips: Soak the cut potatoes in clean water, otherwise the skin of the potatoes will oxidize.

Potatoes and roast meat, really fat but not greasy, delicious.

Roasted pork with potatoes.

Ingredients: 250 grams of peeled potatoes, 250 grams of pork belly with skin, 500 grams of vegetable oil (35 grams of actual consumption), 60 grams of soy sauce, grams of refined salt, 5 grams of cooking wine, 5 grams of sugar, water.

20 grams of starch, 10 grams of green onion, ginger > 127;5 grams.

Method]: 1Remove the meat, wash it and cut it into 3 cm cubes; Cut the green onion into sections, cut the ginger into cubes, pat it off, and cut the potatoes into hob pieces.

2.Heat the oil, fry the potatoes until golden brown, remove and drain the oil; Mix the meat pieces with a little soy sauce, put them in the oil pan, fry them until golden red, remove them and set aside.

3.Put the fried meat pieces into the pot, add soy sauce, refined salt, cooking wine, sugar, ingredients, green onions, ginger, then add water (to the degree of submerged meat), and cook over a fierce fire.

After opening, turn to a slight heat and simmer until nearly rotten, put in the potatoes, stir evenly, and after the potatoes are flavored, thicken and serve.

Characteristics]: Delicious taste, golden color.