【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
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.