What is the common method of stewing potatoes with lean meat?

I believe everyone has eaten potatoes. Even if you have not eaten dishes made directly from potatoes, you have eaten snacks with potatoes as the main ingredient. Most snack foods such as French fries and potato chips are made from potatoes. Moreover, potatoes are rich in nutrients and can help people prevent and treat some diseases. So, what is the common method of stewing potatoes with lean meat?

Dishes

Red color, mellow taste, rich nutrition

practice

raw material

Main ingredients: pork belly and potatoes

Accessories: soy sauce, sugar, onion, ginger, yellow wine, five-spice powder, chicken stock, salt

Detailed steps

1. Wash the pork belly and cut it into 2-3 cm square pieces; peel and wash the potatoes, and cut them into pieces slightly larger than the meat.

2. First put the pork in cold water and rinse it. Add a little rice wine to the water to remove the fishy smell. Please pay special attention to the cold water. Let me explain here that if the pork is put into the water after it boils, the surface of the meat will cook quickly, but the bloody smell inside the meat will be firmly locked in by the cooked meat. This causes the fishy smell to not come out. So be sure to put it in cold water. After the water boils, the meat can be taken out.

3. Pour a proper amount of oil into the wok. Remember to keep the wok hot and the oil cool. After the oil boils, turn to low heat, add appropriate amount of sugar and start frying. Fry the sugar until it becomes syrupy and floats in the oil, then add the meat into the pan and start stir-frying. The sugar is fried to color the meat and make it look more shiny.

4. Add onion, ginger, rice wine, soy sauce and five-spice powder while stir-frying the meat. Remember! You must not add salt at this time! If you add salt before the meat is cooked, the meat will not be cooked no matter how long you cook it. The same applies to any roasted or stewed dish, always add salt at the end.

5. Stir-fry until the meat is colored and evenly stir-fried with the seasonings, then add hot water until the meat is covered. You can add a little more water here, depending on how long you stew it. Bring the water to a boil over high heat, then simmer over low heat. The time is up to you. The longer you stew it, the softer it will be. I usually stew it for 45 minutes.

6. Let me explain one more thing here. The cut potatoes should be floated in water. Otherwise, the starch in the potatoes will turn red after oxidation. When the water in the meat is almost gone, add the potatoes and stir-fry. Now you can add salt

7. Put the potatoes and salt into the pot and bring to a boil, then turn to low heat and simmer for 15 minutes. This is the time to stew the potatoes and let the meat absorb the flavor.

8. Finally, add chicken essence and turn off the heat. Remove from the pan.

Nutritional Value

Among livestock meats, pork has the lowest protein content and the highest fat content. Lean pork is high in protein, containing up to 29 grams of protein and 6 grams of fat per 100 grams. After cooking and stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B, which can make the body feel stronger. Pork can also provide essential fatty acids for the human body. Pork is sweet in nature and can nourish yin and moisten dryness. It can provide hemoglobin (organic iron) and cysteine ​​which promotes iron absorption, and can improve iron deficiency anemia. Pork chops nourish yin, while pork tripe replenishes deficiency and strengthens the spleen and stomach.