Tips: Braised Pork with crispy potatoes}
The method is a bit similar to Sichuan style braised meat, but the taste is not so spicy. The meat is soft, rotten and greasy, with rich flavor, fat but not greasy. It does not have thick juice like ordinary braised meat, nor is it sweet like traditional braised meat. On the contrary, it has a special mixed flavor, and the fried crispy potato pieces are the finishing touch~This dish also has a secret weapon - old cucumber. Everyone who has eaten it knows that old cucumbers do not peel. The pulp is thick and juicy. Because it has a slight bitter taste, it is the most delicious to match with meat. It can stimulate the freshness of meat, relieve greasiness and increase the refreshing taste. Moreover, it has less water than ordinary yellow melons, and the taste is very mellowIn addition, a new coloring method is also used to make this dish. The meat comes out red and clear, and the color is not turbid. The meat quality melts immediately in the mouth, and the thick taste of the coloring of old soy sauce is avoided~If you don't like sweet roast meat, you can try this~This dish should be dried as much as possible to avoid damaging the crispy potato~That's the same sentence (food won't lie, taste won't betray)Have a nice weekend!
Step 1 . Prepare raw materials: refined pork, old cucumber, potato (if you can buy small round potatoes, it's better)
Step 2 . Cut potatoes and cucumbers into pieces. Soak the potatoes in water for a while to prevent them from turning black. Soak the pork with water and cooking wine until the color becomes light to remove the fishy smell
Step 3 . Here's the first trick: blanch the soaked pork in water for standby. Pay attention to putting it into the pot in cold water. After the water boils, boil it for 5 minutes
Step 4 . Prepare ingredients
Step 5 . Here's the second trick: stir fry sugar syrup first! Add a little oil into the pot and fry it into a burnt yellow sugar paste (I'm used to beating white sugar or rock sugar into sugar powder before operation)
Step 6 . Add a little boiled water and mix well to make a thin caramel
Step 7 . Blanch the meat and drain the water, then stir fry it in the pot to get the oil. If you are afraid of oil, you can stir it for a while and fry it
Step 8 . Stir fry the meat until the color of the meat is transparent. Pour out the excess oil and add cooking wine
Step 9 . Because there is fried sugar syrup, just add a proper amount of raw soy sauce
Step 10 . Add in the sugar syrup that has been fried before, stir fry until the color is even
Step 11 . The color of the meat pieces after coloring has been very bright red~
Step 12 . Add boiling water to cover the meat, then add scallion, ginger slices, star anise, dried pepper, Chinese prickly ash and a little rock sugar to boil. Here's the third trick: after base note, adjust the heat to low, add a little vinegar, you can get rid of the greasiness, and make the meat softer. Simmer for half an hour
Step 13 . Deal with potatoes when stewing meat. Fry the potato pieces in a pan until both sides are brown, then add salt and five spice powder to season and set aside
Step 14 . When the meat is almost stewed, add the old cucumber pieces, and then stew until the cucumber is ripe
Step 15 . Then open the lid and collect the juice, add some garlic powder to taste, and add some chicken essence and salt
Step 16 . After the juice is dried, pour in the potato pieces and stir fry quickly out of the pot
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
