Home cooking - fried pork with shredded potatoes
Overview
March 26, Chongqing. I won't be hosting a program this week, but I will be on camera with reporters. The temperature in Chongqing has risen, the sun is very warm, and leisurely people are going out to bask in the sun. Sitting in the car, looking at the flow of people coming and going, I hope in my heart that everyone can spend their happy time happily. Shredded potatoes are often fried, but the seasoning is different every time. Sometimes vinegar is added, sometimes soy sauce is added, and more often Sichuan peppercorns and dried chili peppers are added. Today's potato shreds are made with onions, ginger, garlic and millet pepper, and are fried together with shredded pork. It's also very good. As the saying goes, you can eat whatever you want, as long as you, your family and your friends find it delicious.
Tags
Ingredients
Steps
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Wash and peel potatoes, cut into shreds and soak in water for later use. (I was lazy and used a tool to grate the shreds, but it is said that the shredded potatoes cut with a knife are more delicious.)
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Cut the pork into shreds. The meat I bought this time was a little fatty, so I cut the fat and lean meat separately. Mix the lean meat with cooking wine, very fresh soy sauce, starch, white pepper and salt. (I didn’t use cooking oil to tenderize the meat this time.)
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Shred the ginger, slice the garlic, cut the green onion into sections, and cut the millet and pepper into rings.
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Heat the pan and cool the oil. After the oil is hot, add the fat part to the medium-low heat to refine the oil.
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When the fat meat is slightly browned, add the lean pork shreds and stir-fry until it changes color.
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Pour in the seasoning from step 3 and stir-fry then turn to high heat.
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Add shredded potatoes and stir-fry until translucent.
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Add salt, add a little water and stir-fry, then turn off the heat, add chicken essence and stir-fry.
