Braised pork with olive and potato

Braised pork with olive and potato

Introduction:

"I believe many people don't like fat meat. My husband is a typical example, so this dish is very suitable for those who don't like fat meat, because it's fat but not greasy! Because after seeing the processing technology of Meicai, I felt that Meicai was a bit unsanitary, so I changed it and made this olive vegetable and potato meat. I hope you will like it. It tastes no worse than Meicai meat! "

Production steps:

Step 1: put the meat into the pot, add some green onion and ginger, cook for 10 minutes, remove and set aside, cut the potatoes into strips and set aside.

Step 2: cut the pork into slices.

Step 3: code the cut pork in a bowl, and cover it with olive and potato chips.

Step 4: prepare a small bowl, put a spoonful of soy sauce, two spoonfuls of soy sauce, half a spoonful of vinegar, half a spoonful of cooking wine, half a spoonful of oil consumption, onion, ginger, garlic, Chinese prickly ash, dried pepper, salt, sugar, chicken essence, and add a little water to make the sauce.

Step 5: pour the sauce on the meat and steam for more than one hour. The longer the time, the less greasy the meat.

Step 6: after steaming, put a plate on the bowl, then quickly put the soup into the pot, add a little starch to mix it, and then put it on the meat!

Materials required:

Pork: 500g

Potatoes: 2

Meicai: moderate

Old style: moderate

Soy sauce: moderate

Vinegar: right amount

Note: 1, I do the meat cut a little thick, the whole more than two hours to feel not greasy, build everything a little thin, so about an hour can be! 2. If you want to make the meat color more beautiful, you can add some oily rock sugar in the pot after the first step, and then slice and steam. 3. I suggest that you don't cook the meat too long. It's hard to cut the meat after too long!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh