Potato roast meat is a home-cooked dish that I often cook, and every time I cook this dish, my son asks for some more carrots, and he loves to eat the potatoes and carrots in it. This dish is simple, the potatoes are soft and sticky, the carrots are fresh and sweet, and the braised meat is not greasy, which is also a lazy dish that stands up for the rice.
By bland lifetime yan
Pork belly 450g
1 potato
Half a carrot
Lee Kum Kee selects 2 tablespoons of raw soy sauce
Lee Kum Kee Secret Braised Sauce 1 tablespoon
2 tablespoons of rice wine
Ginger slices 4 pieces
3 cloves of garlic
1 octagon
A little peppercorns
A pinch of salt
A little rock sugar
1, potatoes, carrots cut into pieces and set aside;
2: Bring the right amount of water to a boil in the pot, add ginger slices, blanch the cut pork belly and drain the water.
3, the pot is hot, pour a little oil, add ginger slices, garlic cloves, star anise, peppercorns and stir-fry, then add pork belly, stir-fry for a while, put in the appropriate amount of rock sugar, turn to medium-low heat and continue to stir-fry, until the rock sugar dissolves, the meat is brown and colored;
4, pour boiling water, the amount of water should not exceed the meat pieces, adjust 2 spoons of soy sauce, 2 spoons of rice wine, 1 spoonful of Lee Kum Kee braised sauce, a little salt, cover, boil on high heat and simmer for about 50 minutes;
5: Pour in the carrot and potato cubes and continue to cook for about 15 to 20 minutes on low heat;
6, open the pot, if there is still more water in the pot, then change the heat to collect the juice, the juice should not be too dry, leave some juice to eat more.
1 tablespoon = 15m Carrots and potatoes should not be put too early, otherwise they will rot in the pot, affecting the taste and appearance.
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