Tips: Braised Pork with crispy potatoes}

The method is a bit similar to Sichuan style braised meat, but the taste is not so spicy. The meat is soft, rotten and greasy, with rich flavor, fat but not greasy. It does not have thick juice like ordinary braised meat, nor is it sweet like traditional braised meat. On the contrary, it has a special mixed flavor, and the fried crispy potato pieces are the finishing touch~This dish also has a secret weapon - old cucumber. Everyone who has eaten it knows that old cucumbers do not peel. The pulp is thick and juicy. Because it has a slight bitter taste, it is the most delicious to match with meat. It can stimulate the freshness of meat, relieve greasiness and increase the refreshing taste. Moreover, it has less water than ordinary yellow melons, and the taste is very mellowIn addition, a new coloring method is also used to make this dish. The meat comes out red and clear, and the color is not turbid. The meat quality melts immediately in the mouth, and the thick taste of the coloring of old soy sauce is avoided~If you don't like sweet roast meat, you can try this~

Main Ingredients

• young cucumber appropriate amount
• potato A moderate amount of
• Refined pork appropriate amount

Auxiliary Ingredients

• Dry pepper appropriate amount
• Sichuan Pepper appropriate amount
• Star anise appropriate amount
• garlic A moderate amount of
• ginger appropriate amount
• Rock sugar appropriate amount
• chinese cinnamon appropriate amount
• scallion A moderate amount of

This dish should be dried as much as possible to avoid damaging the crispy potato~That's the same sentence (food won't lie, taste won't betray)Have a nice weekend!