Braised pork with colorful vegetables
This meat dish is actually the protagonist of vegetables, because vegetables are more than meat.Dutch potatoes and carrots in spring are sweet vegetables. They are stewed with meat. The whole dish is a little sweet, and the meat is very fresh and tender, not greasy at all.When stewing meat, do not add too much water at a time. It is easy to dilute the already good color of the meat.
Step 1 . Wash and cut pork foreleg into pieces, and drain the water.
Step 2 . Wash the pan, heat it, and add salad oil to heat it.
Step 3 . Stir fry the meat pieces in the pot to change color.
Step 4 . Add wine and soy sauce, stir quickly until the meat is evenly colored.
Step 5 . After the meat is evenly colored, sprinkle with chopped garlic and stir fry until fragrant.
Step 6 . Add boiling water to the pot, just before the meat, bring to a boil over high heat, and simmer over medium heat for 20 minutes until the meat is rotten.
Step 7 . While stewing, cut potatoes and carrots into hobs.
Step 8 . After the meat is stewed, add potatoes and carrots and salt, stir well, and then continue to cover and braise.
Step 9 . Boil the potatoes and carrots until soft, then add the onion to the dish.
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