【馬鈴薯燜扣肉】的做法 經過油炸的馬鈴薯再燜煮,口感綿而不糊,配上米飯真是一級棒,做法簡單又美味 Braised potato with pork belly🐷 soft and not mushy

【馬鈴薯燜扣肉】的做法 經過油炸的馬鈴薯再燜煮,口感綿而不糊,配上米飯真是一級棒,做法簡單又美味 材料:4顆土豆、半勺鹽、6瓣蒜、1罐紅燒扣肉、1罐清水、1勺紹興酒、青蔥

1)土豆去皮切片,熱鍋熱油加一勺鹽把土豆炸至金黃色即可撈出備用

2)鍋留底油,爆香蒜末再加入紅燒扣肉煮至沸騰把炸好的土豆也加進來翻炒均勻

3)加入清水,翻拌均勻大火煮開,再轉小火燜10分鐘就可以出鍋裝盤了 4)撒上蔥花,香噴噴的馬鈴薯燜扣肉就做好啦

Braised potato with pork belly After deep-fried potatoes and then stewed, the taste is soft and not mushy, and it is really good when paired with rice, the method is simple and delicious
Ingredients: 4 potatoes, half a spoon of salt, 6 cloves of garlic, 1 can of braised pork, 1 can of water, 1 spoon of Shaoxing wine, shallots

1) Peel the potatoes and slice them, add a tablespoon of salt in a hot pan and fry the potatoes until they are golden brown, then remove them for use

2) Leave some oil in the pot, sauté the minced garlic, add the braised pork and boil until it boils. Add the fried potatoes and stir evenly

3) Add clean water, stir evenly and boil on high heat, then turn to low heat and simmer for 10 minutes, then it can be out of the pot and plated 4) Sprinkle with chopped green onion, and is ready to serve.

01月12     從文唯
01月08     愛分享
01月07     黎倩昌
01月09     向日葵
01月06     北極光
01月08     省電俠