Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Salty and fragrant Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: Lead the leather streaky...
Pork braised in brown sauce of potato
- The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
- Taste: Salty and fragrant
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 10 minutes
- The materials: Lead the leather streaky pork ' Ones that must be brought leatherly) ,The potato or taro, quail's egg
- Condiment: A little spring onions and ginger and garlic, the aniseed, the candy, vinegar
- The method of pork braised in brown sauce of potato:
- 1. It is hot to boil the oil, put two spoons of white sugar and 0.1 kilograms of fresh gingers (a big one) Ginger slice that cut enter, translate, fry for a moment.
2. One putting the streaky pork and cutting is turned over and fried together, until the color turns yellow, the oil is stir-fried before stewing out much too.
3. Will overflow the meat lump with water, with a little of soy sauce, salt, two soup spoons of mature vinegar (put the meat after the vinegar not oiliness, and soft) ,Four, five aniseeds.
4.The small fire is braised for about 50 minutes after boiling.
5. Get up pan ten it comes to be can with carrot lump in minute while being the first, the potato, the taro, quail's egg.
6. Water is accepted to do the pan of the younger generation. Raw materials such as the ginger after making into, carrot, the potato are even more delicious than the meat - Note:
