In daily life, people eat a lot of meat, and pork is the most commonly consumed. Pork is rich in protein, and some people worry about the high fat content of pork. However, after boiling and stewing, the fat content of pork will be greatly reduced. Therefore, stewing soup with pork is a very good way to eat. So today, I recommend the delicious dish of stewed pork with potatoes, and the specific method is as follows.

Ingredients

Main ingredients: pork belly, potatoes

Ingredients: soy sauce, sugar, scallions, ginger, yellow wine, five-spice powder, chicken essence, salt

Detailed steps

1. Wash the pork belly, cut into blocks of 2-3 cm in length; peel and wash the potatoes, cutting them into slightly larger pieces than the meat.

2. First, put the pork into the pot with cold water, and pass it through the water. Add a little yellow wine to the water to remove the smell. Please pay special attention to putting the pork into the pot with cold water. Here is an explanation: if you put the pork into the pot after the water boils, the surface of the meat will quickly cook, but the blood smell inside the meat will be locked in by the cooked meat, causing the smell to not come out. Therefore, you must put the pork into the pot with cold water.

Once the water boils, you can also remove the meat.

3. Pour an appropriate amount of oil into the wok, pay attention to hot pan with cold oil. After the oil is hot, turn it down to a low flame, add an appropriate amount of sugar, and start to caramelize the sugar. The sugar should float in the oil, and then add the meat to the pot and stir-fry. Caramelizing the sugar is to color the meat and make it look more glossy.

4. While stir-frying the meat, add scallions, yellow wine, soy sauce, and five-spice powder. Remember! You should not add salt at this time! If you add salt before the meat is tender, the meat will not become tender no matter how long you stew it. This is the same for any dish that is fried or stewed; you should add salt at the end.

5. Stir-fry until the meat is colored, and then stir-fry the seasoning and water to cover the meat. You can add more water if you like, depending on how long you want to stew. Boil the water over high heat and then turn it down to a low flame to simmer slowly. The time depends on your control; the longer you stew, the softer the meat will be. Generally, I stew for 45 minutes.

6. Here is another point to note: the potatoes that have been cut should be soaked in water. Otherwise, the starch in the potatoes will oxidize and turn red. Add the potatoes to the pot and stir-fry after the meat has been stewed almost all the water away. At this time, you can add salt.

7. After adding the potatoes and salt to the pot and bringing it to a boil, turn it down to a low flame and simmer for 15 minutes. At this time, it is to stew the potatoes and let the meat absorb the flavor.

8. Finally, add the chicken essence, turn off the heat, and serve.

Ingredients

1 pound of pork belly (cut or sliced), 1 package of konjac noodles (box), 2 onions, 2 potatoes, 2 carrots, 5 tablespoons of soy sauce, 1 and a half tablespoons of mirin, 2 tablespoons of rice wine, 2 tablespoons of (ice) sugar, 1 teaspoon of salad oil, 700cc of water, 1 bowl of bonito flakes

Method

1. Boil the konjac noodles, remove them, and set aside;

2. Boil 1 bowl of bonito stock with 700cc of water over low heat, then turn off the heat and set aside;

3. Cut the onions into strips, and cut the potatoes and carrots into large pieces for later use;

4. Cut the pork belly into slices or into pieces of the same size as the vegetables;

5. Use a tablespoon of salad oil to heat the pan, stir-fry the onions over medium heat first, then add the potatoes and carrots together and stir-fry.

6. Stir-fry the beef together until the outside is cooked, then add all the bonito stock and konjac noodles, and add soy sauce, sugar, rice wine, and mirin, stir slightly, cover the lid, and simmer to reduce the sauce. While doing this, scoop out the floating dregs, and it can be served after 10 to 15 minutes.

Third, potato and pork