Health benefits
Potatoes: detoxify
Doubanjiang: maintain healthy skin and mucous membranes
Pepper: enrich blood, protect teeth, protect bones
Ingredients
Potato ( a ) | Twice-cooked pork ( One hundred and fifty grams ) |
Ginger ( Adequate amount ) | Garlic ( Appropriate amount ) |
Doubanjiang ( Five grams ) | Pepper ( Three grams ) |
Salt ( One gram ) | Soy sauce (a small amount) |
White sugar (One gram) | Cooking wine ( Two grams ) |
Chicken powder ( Two grams ) | Scallions (appropriate amount) |
How to cook twice-cooked pork with potatoes
1. Peel and wash the potatoes.The twice-cooked pork is braised and defrosted for later use.Wash ginger, garlic and shallots and set aside.
2. Cut the twice-cooked pork and potatoes into thin slices.Finely chop the ginger, garlic, and shallots.Sorry, I forgot to take a photo.
3. Heat the water in a pot until it boils and add the potato slices
4. Boil the potato slices for one minute, take them out and soak them in cold water for two minutes, drain and set aside.
5. Heat the pot again, add the twice-cooked pork and fry until it changes color and produces oil.
6. Add bean paste and stir-fry until red oil comes out, then add cooking wine and stir well.Add soy sauce and sugar and stir until fragrant.Color.
7. Add ginger, minced garlic and chili and stir-fry until fragrant.Add potato slices and salt and stir well.
8.Add pepper, chicken essence and shallots, stir well and turn off the heat.
9.Plate and serve immediately
Tips
After boiling the potato slices, take them out and soak them in cold water This is so it doesn't break when fried.It tastes good when you eat it.Yea*!
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