1. Soak the vegetables to be fried for ten minutes, and then wash them. You can choose to cut it smaller. 2. Prepare a clean wok. If there is water in the wok, heat the wok first to let the water evaporate, otherwise it will spray oil. 3. Pour a little oil, the amount of oil can cover the bottom of the flat-bottomed pot and heat the oil. When there is smoke in the pot, that is, when the oil is hot, pour the vegetables in. 5. Stir-fry the vegetables with a spatula, so that all the vegetables are oiled. At this time, the power of the induction cooker is about 1200~ 1400. material

2 potatoes, 300g pork belly, star anise 1, pepper 10, ginger, onion, cooking wine, sugar, soy sauce, vegetable oil and salt.

working methods

1, pork belly blanched in boiling water, fished out and cut into pieces.

2. Put a little vegetable oil in the pot, add half a spoonful of sugar after heating, and stir with a spatula.

3. After the sugar melts and turns brown, add the meat and stir fry until it is completely colored.

4. Add two slices of ginger, one star anise, pepper, cooking wine and soy sauce, and add enough water.

5. After the fire boils, turn it down. During this period, peel the potatoes, cut them into hob blocks, and cut the onions into sections.

6. After about 30 minutes, add potato pieces and continue to stew.

7. Half an hour before and after, the potatoes are cooked, the juice is concentrated, appropriate amount of salt is added, stirred evenly, and chopped green onion is sprinkled.

skill

White sugar is the best raw material for coloring. Small fire, less oil, stir slowly with a spatula. There will be some small bubbles at first, and they will turn brown when they disappear. Too much fire will scorch, which not only affects the shape, but also tastes bad.