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Raw materials:

250g pork belly, 250g potato, 2 tablespoons soy sauce, 2 tablespoons sugar, appropriate amount of onion and ginger, Shaoxing wine 1 tablespoon.

Production method:

1. Wash pork belly and cut it into 2-3 cm square pieces; Peel and wash the potatoes and cut them into hob blocks.

2. Pour the right amount of oil into the wok, heat it to 70%, add the potato pieces and fry until golden brown, remove and drain the oil for later use.

3. Leave about 4 tablespoons of oil in the wok, heat it over medium heat, add sugar, and stir with a spatula to make the sugar heated evenly. When the sugar gradually melts to produce golden bubbles, stir-fry the meat pieces to make the upper layer even and oily. After pouring out some oil, stir-fry the soy sauce, Shaoxing wine, onion and ginger slices, add appropriate amount of water, boil over high fire, and then stew over low fire until cooked.

Note: If potatoes are not used immediately after being cut, they can be soaked in water to prevent discoloration; In principle, this dish is salted with soy sauce, but the amount of soy sauce is too much and the color of the dish is not good. You can add some salt and chicken powder to stew it.

Features:

"The color is red, the taste is mellow and the nutrition is rich.