First, braised pork stewed potatoes.

Prepare 500g pork belly and 2 potatoes. Wash the potatoes and cut them into hob blocks for later use. Add a proper amount of water, a few slices of ginger, a few slices of onion and 40 grams of cooking wine to the pot, and then put the pork belly into the pot to boil. After boiling, skim the froth and cook for 15 minutes. /kloc-after 0/5 minutes, take out the pork belly, let it cool, change the knife and cut it into small pieces.

Add a proper amount of oil to the pot, add ginger slices, onion segments, anise, cinnamon, fragrant leaves and green peppers, stir-fry for half a minute, then add pork belly, 10g sugar, 3g soy sauce and potato pieces, and continue to stir-fry over high fire.

Stir-fry for a few minutes, add water to the pot, add a little pepper and salt at the same time, turn to medium heat and start stewing. After stewing for 60 minutes, turn on low heat to collect the juice. When the soup is thick, it can be cooked and served.

Second, braised pork with dried bamboo shoots.

Prepare a piece of fresh pork belly, wash it and cut it into small squares, blanch it with cold water and take it out for later use. Add oil to the pot, stir-fry pork belly, stir-fry until the meat is slightly yellow and enlarged, add rock sugar and start to stir-fry the sugar color.

Stir-fry until brown, then continue to add appropriate amount of star anise, fragrant leaves, pepper, ginger slices and garlic slices into the pot and stir-fry for a few minutes. Then add dried bamboo shoots, add appropriate amount of salt and soy sauce and stir-fry for 2 minutes. After 2 minutes, add water to drown the dried bamboo shoots and meat pieces, cover them with stew 10 minutes, and then collect the juice and put it on a plate.

Third, chestnut braised pork

Cut the pork belly into small pieces of uniform size. Add some water to the pot, add a few spoonfuls of cooking wine and onion, and add pork belly to blanch. After blanching, drain the pork belly and put it in a bowl for later use.

Add a little oil to the pot, add pork belly, stir-fry until the pork belly changes color, and add a little rock sugar to stir-fry until it is brown. After a few minutes, add 2 tablespoons of soy sauce, 1 piece of cinnamon, 2 pieces of fragrant leaves and 2 star anise, and stir-fry the seasoning. Add boiling water and simmer for half an hour. After half an hour, add chestnuts and salt, and continue stewing for 30 minutes. Finally, open the fire to collect the juice, and a delicious chestnut braised pork is ready.