馬鈴薯燉肉 Potato Stew
材料
五花肉 300公克
馬鈴薯 180公克
紅蘿蔔 100公克
蔥段 30公克
薑片 20公克
紅辣椒 2根
Ingredients
300 grams pork belly
180 grams of potatoes
100 grams carrots
30 grams green onions
20 grams of ginger slice
2 red hot chili peppers
調味料
醬油 5大匙
米酒 2大匙
細砂糖 1大匙
水 600㏄
Seasoning
5 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon granulated sugar
Water 600cc
作法
1. 五花肉切小塊；馬鈴薯及紅蘿蔔去皮洗淨後切塊；紅辣椒對切，備用。
2. 熱鍋，倒入約2大匙沙拉油，放入五花肉炒至表面變白，再放入蔥段、薑片、紅辣椒片炒香。
3. 作法2的鍋中續加入紅蘿蔔、醬油、米酒、細砂糖、水，煮開後關小火煮約10分鐘。
4. 加入馬鈴薯塊，持續小火煮至馬鈴薯熟透，湯汁略收乾濃稠即可。
Preparation Method
1. Slice the pork belly into small pieces; rinse and dice the peeled potatoes and carrots; cut up the red pepper, and set it aside.
2. Heat a frying pan, pour in about 2 tablespoons salad oil, add the fried pork until the surface turns white, then add the green onion stalks, ginger slices, red pepper slices and stir fry.
3. Continuing from step 2, add the carrots, soy sauce, rice wine, sugar, and water. Bring to a boil for about 10 minutes.
4. Add the potatoes and continue to simmer until the potatoes are cooked and the gravy is slightly thickened.
BOX：
馬鈴薯的澱粉含量高，在滷的過程中很容易糊化，因此在烹煮過程盡量不攪拌，才能保留馬鈴薯的口感，馬鈴薯才能完整不過爛。
BOX :
The starch content of potatoes is high. It is easy to form a paste in the course of stewing. Therefore during the cooking process try to avoid stirring so as to retain the taste and texture of the potatoes, keeping them whole and not falling apart.
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