Difficulty: Cut Pier (Beginner)
Duration: more than 1 hour
Pork belly 500g
3 potatoes
Onion ginger
Wine
aniseed
cinnamon
pepper
Dried chili peppers
Old smoke
Choose soy sauce
Lee Kum Kee braised sauce
oil
1. Wash and cut the pork belly into pieces.
2. Blanch cold water, add ginger slices of cooking wine to a boil over high heat, skimming off the foam.
3. Wash the blanched pork belly with warm water.
4. Peel and cut potatoes into pieces and soak in water to prevent discoloration.
5. Put a little oil in the pan, add the pork belly and sauté until the color is slightly yellow.
6. Add all the spices except the shallots.
7. Pour a spoonful of jingxuan soy sauce, a little soy sauce to color, and a little braised sauce.
8. Add potatoes and stir-fry.
9. Stir-fry evenly, add boiling water to the potatoes, change to medium heat and simmer slowly.
10. Let the potatoes be tender and juiced.
11. Sprinkle with green onions.