500g of pork belly with skin, 250g of potato, 3 pieces of garlic ginger 1 piece, 3 pieces of star anise, cinnamon 1 root grass fruit 1 piece.

method of work

1. Seasoning: soy sauce 1 tablespoon soy sauce 2 tablespoons salt 6 grams rock sugar 20 grams cooking wine 1 tablespoon.

2. Practice: 1. Wash the pork belly, cut it into cubes, put cold water in the pot to cover the pork noodles, and after boiling for 15 minutes, rinse the meat with cold water to remove the smell of raw meat and wipe it dry; 2. Slice ginger, peel garlic and pat flat; Wash the spices; 3. Peel potatoes, cut into pieces, and set aside;

3.4. Put the oil in the pan, add garlic, onion, star anise, cinnamon and tsaoko when the oil is cold, stir-fry the pork belly until it changes color, continue to stir-fry for 2 minutes until the oil comes out, add light soy sauce, light soy sauce, salt, rock sugar and cooking wine, and stir-fry for about 5 minutes to make it color;

4.5. Add fresh water (the amount of water should not exceed the amount of meat noodles), and after boiling with high fire, simmer for 45 minutes with low fire, add potato pieces, and cook for 15 minutes. When the potatoes are tasty, turn to high fire until the soup is thick and serve.

Tips

TIPS: Potatoes can be fried to golden brown and then boiled in meat.