Braised Potato Pork with Fire Pork

Overview

Potatoes in Cantonese are potatoes as people often call them, and ham in Cantonese refers to roasted Cantonese roast pork. Cantonese people usually like to eat Cantonese barbecued pork, and roasted pork is one of its products. It can be divided into raw roasted pork and cooked roasted pork. The skin of raw roasted pork is crispy, and the skin of cooked roasted pork is crispy. Each has its own taste. Usually when our family buys roasted meat, the skin is the first thing everyone fights for, so every time we buy more of it to eat the skin, and then use the leftover meat to cook various dishes.

Tags

• hot dishes
• home cooking
• clear water
• dried chili pepper
• garlic
• light soy sauce
• onions
• oyster sauce
• pickled pepper
• refined salt
• roast pork
• rock sugar
• tempeh
• white sugar
• yellow pepper
• red pepper
• small potatoes
• soy sauce

Ingredients

Steps

1. 1 Boil the small potatoes in a pot of boiling water without boiling them until the skins can be easily peeled off. Then remove the potato skins and set aside.

   

2. 2 Heat oil in a hot pan, add roasted pork and stir-fry until fragrant. In fact, it is already very fragrant without frying. The purpose of stir-frying is to release some oil, so that the meat will not taste so greasy, and then leave the oil, and put the meat on a plate for later use.

   

3. 3 Add oil to the original pot, add tempeh and garlic and stir-fry until fragrant, then add dried chili peppers and pickled peppers and continue stir-frying until fragrant.

   

4. 4 After frying until fragrant, add the reserved potatoes and stir-fry evenly.

   

5. 5 Add a little sugar, refined salt, light soy sauce, and oyster sauce and stir-fry until fragrant, then pour an appropriate amount of water along the edge of the pot, cover the pot and simmer until cooked.

   

6. 6 (My hands were shaking and I couldn’t take a good picture.) After the potatoes are cooked, add the roasted pork and stir-fry evenly. Continue to cover the pot and turn the heat to medium-low to simmer until the potatoes can be easily inserted into the chopsticks.

   

7. 7 Add the chopped red and yellow peppers and onions and stir-fry evenly.

   

8. 8 Stir-fry repeatedly until the water is gone and the oil is released again. This dish is suitable for serving in a small hot pot and then served with the stove.