把马铃薯油爆后才去焖煮，口感绵而不糊，配饭吃真是一级棒！
分量：5-6人份
需时：20分钟
材料：
马铃薯 – 5粒/ 600 克（去皮切片）
绞肉碎 – 200克
蒜 – 5瓣（去衣剁碎）
蚝油 – 1汤匙
黑酱油 – 1茶匙·（2汤匙水搅匀）
盐 – 1茶匙
粟粉 – 1茶匙（2汤匙水搅匀）
水 – 1碗 （盖过荷兰薯）
油 – 2汤匙
煮法：
1. 烧热一锅油（10汤匙），转中火油爆马铃薯至半熟（大该5分钟），沥油待用
2. 烧热锅，加油（2汤匙）， 下蒜，炒香
3. 加入绞肉，炒至绞肉变色
4. 加入荷兰薯，炒匀
5. 到入水，蚝油，黑酱油炒匀
6. 大火煮滚后，加盖转中火焖10分钟，
7. 起盖，加入盐调味，粟粉水勾芡
8. 熄火，上桌
* 小提示：绵身的荷兰薯焖煮5分钟就会糊掉了，而硬身的荷兰薯则需要焖煮大概10-15分钟才会软透。所以，焖煮时间须跟随荷兰薯的种类/自己口感的喜好自行做调整。
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Potato & Minced Pork Stew 马铃薯焖肉碎
Course: MainCuisine: Chinese6
servings20
minutesTry frying the potato first before stew for better texture
Ingredients
5 potato (peel off skin, slice it)
200g minced pork
5 cloves of garlic (mince it)
1 tbsp oyster oil
1 tsp dark soy sauce (stir well with 2 tsp water)
1 tsp salt
1 tsp cornstarch (stir well with 2 tsp water)
1 bowl of water (enough to submerge potato)
2 tbsp oil
Instructions
- Heat the wok with 10 tbsp oil, switch to medium-low heat and saute potato until half-cooked (around 5 minutes), rinse and set aside
- Heat the wok with 2 tbsp oil, add in garlic and saute
- Add in minced pork and fry it
- Add in potato and fry evenly
- Add in water, oyster sauce, dark soy sauce and fry evenly
- Boil it with high heat, switch to medium-low heat and simmer for 10 minutes (cover it)
- Add in salt to season, make gravy with cornstarch
- Turn off the gas, it’s done!
Recipe Video
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