Ingredients: pork belly 4 accessories: potato 12 seasoning: salt: appropriate amount, onion: 2 pieces, ginger: 5 pieces, garlic: 4 pieces, dried pepper: 2 teaspoons, soy sauce: 2 teaspoons, carved wine: appropriate amount, water: appropriate amount, brown sugar 2 teaspoon braised pork and stewed potato 1, pork belly. After boiling, turn to low heat and cook for half an hour. 6. Cut the potatoes into large pieces with an iron frame and dry them. Be sure to dry it. 7. Wrap a layer of powder evenly and shake off the excess powder. 8. Save fuel, of course, in the form of pan frying. Don't worry, fry slowly. Oil won't spill everywhere until the water is dry. 9. Fry until the skin is golden, then control the oil. The key to frying potatoes is to dry the water, coat them with flour, 10 fry them slowly, and put the fried potatoes into the stewed eight-cooked braised pork. At this time, the soup of braised pork is only half, revealing braised pork. Stew the braised pork until it is soft enough, and turn off the heat after collecting the juice.