Fried pork. Boil the pot over high fire and pour in a small amount of vegetable oil. If you want to taste the old farmer, you can also skip the vegetable oil. When the torch pot burns into smoke, pour the cut pork into the pot. When frying, the oil in the pork is constantly oozing out, so stir-fry in time to prevent the frying from being biased.

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Add ginger and garlic. The pork is fried yellow, and the fragrance keeps escaping from the pot. At this time, add the prepared ginger slices and garlic cloves and continue to stir fry.

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Preparation and cleaning of potatoes. In our local area, potatoes and potatoes are not the same thing. Potatoes are mostly shipped from other places. Now is the season for potatoes to go on the market, so we specially choose local potatoes. Peel potatoes, wash them with clear water, and slice them and soak them in water. It is said that this will reduce the starch of potatoes, and if it is less, it will not paste.

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Seasoned braised pork. In about ten minutes, the braised pork in the pot has shrunk a lot, and both sides are crisp and yellow, which makes people more memorable. At this time, add appropriate amount of cooking wine, sugar, salt, vinegar, soy sauce and other condiments, stir-fry evenly. Then add water, cover the pot and cook for a quarter of an hour.

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Add potatoes. When the water in the pot is just lower than pork, add potatoes, stir well, cover the pot and continue heating for ten minutes.

When I heard the creaking of the pot, the water was flowing out. Open the lid, stir well, sprinkle a little chives and serve.