Pickled pepper version: Braised Pork with potato

Pickled pepper version: Braised Pork with potato

Introduction:

"Potatoes are rich in dietary fiber, which helps to promote gastrointestinal peristalsis and dredge the intestines. Potatoes have anti-aging effect. It is rich in vitamin B1, B2, B6, pantothenic acid and other B vitamins, and a large number of high-quality cellulose. It also contains trace elements, amino acids, protein, fat, high-quality starch and other nutrients. In any case, my love for Tudou Jun is like a surging river..... No, potatoes are back..... O(∩_ ∩)O~”

Production steps:

Step 1: after washing the pork, cut the belt meat into cubes;

Step 2: after peeling potatoes, wash them and cut them into cubes;

Step 3: Chop pickled pepper and pickled ginger separately;

Step 4: after washing ginger and garlic, cut them into slices; after washing shallots, cut them into minced shallots, separate the white and green ones, and chop the bean paste in advance;

Step 5: after the frying pan is heated, do not pour the oil, put the meat into the pan and stir fry the oil;

Step 6: after the meat turns white, add proper amount of cooking wine and soy sauce, stir fry evenly and serve out;

Step 7: saute ginger slices, garlic slices, pickled peppers and pickled peppers with the oil in the pan;

Step 8: add the bean paste and stir fry until fragrant;

Step 9: stir fry the potatoes;

Step 10: pour in proper amount of water, stir in raw and old soy sauce, stir well, cover and simmer;

Step 11: bring the meat to a boil over high heat, turn to low heat, and continue to stew the potatoes until soft; stir in sugar, salt and monosodium glutamate, turn off the heat and sprinkle with scallions.

Materials required:

Potatoes: 4

Pork: 400g

Pickled pepper: right amount

Appropriate amount of ginger

Bean paste: right amount

Cooking wine: moderate

Soy sauce: moderate

Ginger: right amount

Garlic: right amount

Old style: moderate

Sugar: right amount

Salt: right amount

MSG: right amount

Note: potatoes contain some toxic alkaloids, mainly solanine and Chaetomium alkaloids, but generally after 170 ℃ high temperature cooking, toxic substances will decompose.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh