How to stew potatoes

When many people stew potatoes, either the potatoes melt too much or they don't have the desired taste. This is because the stewing time is too long or too short, so the taste does not meet the standard. How to cook potatoes depends first on what food they are paired with. For example, braised pork stewed with potatoes is a very traditional and perfect combination. It not only has high nutritional value, but also tastes quite good.

Braised Pork and Potatoes

Material

Main ingredients: pork belly, potatoes, broth, star anise, cinnamon, bay leaves, dark soy sauce, and cooking wine.

practice

1. Wash the pork belly and cut it into square pieces the size of mahjong tiles. Don't cut the meat too small, as it will shrink and break easily, and will not look good. After cutting, soak in cold water with half a cup of cooking wine. Soaking it in water can remove the blood in the capillaries. Adding wine to the water can make it easier for the meat fibers to absorb and remove the meaty smell. The meat should not be soaked for too long, as the freshness will be lost. Generally, it is sufficient to soak for about fifteen minutes.

2. Put oil in a wok and melt 2 tablespoons of rock sugar over low heat. When the sugar changes color and bubbles appear, put the meat in and stir-fry continuously until all the oil comes out. This way, the meat will be less greasy.

3. Then prepare hot broth (use water if you don’t have it), a packet of spices (star anise, cinnamon, bay leaves, etc., I used a ready-made stewed meat seasoning packet), transfer the meat in the wok to the casserole, bring to a boil over high heat, add a large spoonful of dark soy sauce, a spoonful of cooking wine, then cover with a lid and simmer over low heat for more than an hour. Add the potatoes when the meat is 70% cooked, about 20 minutes before serving. (To check whether the meat is well-tendered, if the chopsticks can easily penetrate the meat, it means the meat is well-tendered.) Finally, add salt and other seasonings and cook the soup until it becomes thick.

Chicken drumstick stew with potatoes

Material

Chicken legs: 4, potato: 1 big one, carrot: 1 (don’t add if you don’t like it), cooking wine, light soy sauce, dark soy sauce, five-spice powder, pepper, sugar, salt: appropriate amount, hot pepper: appropriate amount

practice

1. Wash the chicken legs, absorb the water with kitchen paper, and cut the chicken legs with a knife to make them easier to taste.

2. Heat oil in a pan, fry the chicken thighs on low heat until both sides are golden brown, cut the potatoes and carrots into pieces and pour them into the pan, stir-fry, turn the heat to normal size, and then add the chili peppers and fry.

3. Pour in cooking wine, light soy sauce, dark soy sauce, five-spice powder, pepper powder, and sugar, and stir-fry. The amount depends entirely on your preference and experience. Chinese food is relatively casual in this regard, unlike baking which requires precision. Then add hot water and level all the ingredients. Bring to a boil over high heat and simmer over medium heat for about 25 minutes. Add salt according to your taste before serving.

Beef and Potato Stew

Material

Ingredients: 300g potatoes, 400g beef,

Accessories: 50g onion, 70g soybean salad oil,

Seasoning: appropriate amounts of broth, cooking wine, and salt.

practice

1. Wash and peel the potatoes, then cut into dice; wash the beef, cut into mahjong-sized cubes, blanch it in boiling water, remove it from the water and drain it for later use; cut the onion into strips.

2. Heat the pot on the fire, pour in salad oil, then add the beef cubes and stir-fry. When there is no water on the surface of the meat cubes, add cooking wine, broth, and salt. Bring to a boil over high heat and then cook over low heat.

3. When the beef is about 80% cooked, add potatoes and onions and cook until done.