1. Heat the oil, add two tablespoons of sugar and two ounces of fresh ginger (one large piece) of sliced ??ginger and stir-fry for a while.

2. Add the cut pieces of pork belly and stir-fry until the color turns yellow and a lot of oil is released.

3. Add water just enough to cover the meat, a little soy sauce, salt, two tablespoons of mature vinegar (the meat will not be greasy and soft after adding vinegar), and four or five aniseed.

4. Bring to a boil and simmer over low heat for about 50 minutes.

5. Add carrot cubes, potatoes, taro and quail eggs about ten minutes before starting the pot.

6. Remove from the pot after the water dries up. After being made, ginger, carrots, potatoes and other raw materials are more delicious than meat

Method 1

1. First wash the skinned pork belly and cut it into 1.5 cm square pieces. Mix one tablespoon of cooking wine, one tablespoon of soy sauce, and two-thirds of the sugar, and soak for about half an hour. Cut the potatoes into cubes, cut the green onions into sections, break up the star anise, and chop the coriander.

2. Heat the pot and add a little oil, take out the soaked pork belly and put it into the pot (be careful not to be splashed by the oil), stir-fry until oil comes out (you can see it by yourself, don’t put the oil If everything is cooked out, it will become oil residue), control the oil and put it into a plate, then put the chopped green onion, ginger and star anise into the pot and stir-fry until fragrant, then pour the sauce previously used to soak the pork belly into the pot. Add about 1 liter of boiling water (it must be boiling water. If there is no boiling water, you have to wait until the water boils before adding the meat, otherwise the pork belly will be hard to chew), add the pork belly and potato cubes and simmer for about an hour.

3. The soup is almost gone (see for yourself, if you want more soup, add a little more water or fill the pot earlier), turn off the heat, add coriander and stir-fry for a few times, then add it. Within the plate. The fragrant braised pork and potatoes are ready!

Method 2

1. Wash the pork belly and cut into pieces;

2. Heat the oil in a pan, add 2 spoons of oil, and when the oil is hot, add a spoonful of sugar ; 3. After the sugar has melted and bubbles appear on the oil surface, add the meat and start frying;

4. After the meat changes color, add 2 sections of green onion, a few slices of ginger, star anise, a little pepper, and soy sauce. (If it is dark soy sauce, add 2 spoons and light soy sauce 4 spoons);

5. After adding the ingredients, stir-fry a few times and put 2 large bowls of water to stew;

6. Half After an hour, put the potatoes cut into small pieces into the braised pork pot and stew with some chopped pepper and salt;

7. After about 20 minutes, poke it with chopsticks to see if the meat is cooked. ;

8. Load the disk.

Method 3

1. Oil

2. When the oil is 50% hot, add sugar and stir-fry (it will turn red and bubble)

3. Add the cut meat and stir-fry until it turns color.

4. Add the green onions, ginger slices, garlic cloves, Sichuan peppercorns, aniseed, and chili peppers and continue to stir-fry until fragrant.

5. Pour in hot water just enough to cover the meat (be sure to add hot water otherwise it will affect the taste)

Simmer over low heat for thirty minutes

6. Add salt, and if the meat is not evenly colored, add an appropriate amount of soy sauce

7. Add the cut and peeled potato cubes, and then add hot water

8. You can add cooking wine or white wine

Method 4

1. Wash the pork belly, cut into large pieces, add cold water, bring to a boil over high heat, skim off the foam, and cook for 5 minutes. After washing, scrape off the remaining hair on the skin and cut into small pieces of suitable size;

2. Cut the potatoes into pieces and put them into water. Put the pork belly into a pot and fry over medium heat until the meat pieces are golden brown and fried. Pour out the fat. It can be used for cooking. Change the heat to medium and add a handful of rock sugar. Stir-fry the meat until the rock sugar gradually melts;

3. Pour in the braised soy sauce and stir-fry until evenly colored, pour in light soy sauce, and add star anise (if you like aniseed flavor, you can add a bay leaf or Grass fruit);

4. Add the green onion segments (the white part of the green onion) and ginger slices, stir-fry evenly, then pour in boiling water, and pass over the meat. At this time, you can move it to a pressure cooker for 10 minutes, or cook it in a casserole. One hour. (I personally think the meat tastes better this way);

5. If you cook it in a wok, cook the meat until it is cooked, add the potatoes, cook for another 20 minutes, and add Season with appropriate amount of salt and reduce the juice over high heat.

(Do not stir-fry when the sauce is collected to avoid turning the braised pork and potatoes into pieces. You can turn the pot handle so that every piece of meat is coated with the sauce).

Method 5

Ingredients

500 grams of pork belly

300 grams of potatoes

Accessories

Vegetable oil 1 tablespoon salt 1 teaspoon green onion 1 ginger 5 slices 1 star anise

10 peppercorns 2 dried chili peppers 1 tablespoon tomato paste 1 tablespoon dark soy sauce 1 teaspoon rock sugar 1 small handful of cinnamon bark, 3 sections of cooking wine, 1 tablespoon

How to make braised pork with potatoes

1. A piece of pork belly with skin

2. Peel the potatoes

3. Prepare onions, ginger, star anise, cinnamon, Sichuan peppercorns, and dried chilies

4. Cut potatoes into hob pieces and pork belly into cubes

5. Put water in the pot and add Cooking wine and Sichuan peppercorns, blanch the pork belly in cold water

6. Remove the pork belly and drain

7. Heat the pan with cold oil, add tomato paste and fry until the red oil appears

8. Add the blanched pork belly and stir-fry over low heat until it becomes coloured

9. Add salt and cooking wine

10. Add light soy sauce

11. Add dark soy sauce

12. Stir-fry until browned

13. Add rock sugar

14. Pour in boiling water to cover the pork belly

15. Add onion, ginger and other seasonings

16. Bring to a boil over high heat, then turn to low heat and simmer for about an hour

17. Add potatoes and simmer until potatoes Soft and rotten

18. Then use high heat to remove the juice