Braised Pork with Potatoes

Ingredients: Pork belly with skin, potatoes (cut into the same size as the pork belly), scallions, ginger slices, garlic granules, star anise, strawberry, sugar, old Soy sauce, light soy sauce, peppercorns, rice wine, salt

Method:

1. Cut the pork belly into large pieces, soak in water for 20-30 minutes, and soak for bleeding (replace in between) 2-3 times of water), you can also blanch the water once.

2. Pour a little oil into the pot, heat it up, add onions, ginger, garlic, peppercorns, grass fruits and star anise, stir-fry until fragrant.

3. Put large pieces of pork belly over high heat, pour in a little rice wine, and stir-fry until it is caramel and take it out (stir-fry for 1-2 minutes).

4. Fry the sugar color. Put a handful of sugar and a little water in a pot over low heat, and slowly heat until the sugar begins to melt and bubble. When the water completely evaporates, the sugar begins to color. (Do not stir during the whole process of frying the sugar color).

5. Do not stir, wait until the sugar turns amber, and the sugar color will be fried. Add the stir-fried pork belly (use low heat to fry the sugar color, otherwise it is easy to over-fry and the sugar color will fade. (Bitter)

6. After the pork belly and sugar color are stir-fried, add dark soy sauce (if the sugar color is heavy enough, there is no need to add dark soy sauce), salt and seasoning.

7. Pour in boiling water that is level with the meat (note that it must be boiling water, not cold water), add potato pieces, turn to low heat and simmer for 1 and a half to 2 hours (put the potatoes at this time, In the end, the potatoes will be stewed a little and stick to the meat. I like this feeling very much. The potatoes are also very tasty, but if you like clean potatoes, add them in the last 10 minutes.) After stewing, turn on the high heat to drain the soup. Sprinkle some oil (scallion oil) before serving, stir-fry, and sprinkle with green onions after serving.

Lotus leaf glutinous rice chicken