When cooking braised pork and potatoes, you can't stew them directly. As long as you add this step, it's hard to make dishes that are not soft and rotten! Don't think how difficult this step is, that is, just blanching. If you don't want to be too troublesome in this step, the dishes you make without blanching sometimes smell like meat and may even be firewood.

Stewed potatoes with home-cooked braised pork

Prepare ingredients: 500g of fine pork belly, 4-6 dried peppers, 1 piece of ginger, 4-6 cloves of garlic, 1-2 chives and 1 green pepper.

Production steps:

Step 1: Wash the pork belly with warm water, and cut it into square lumps or thicker pieces about 1.5~2 cm. Clean the potato skin and cut it into lumps 1.5~2 cm thick. Cut the dried pepper from the middle, remove the pepper seeds, slice the green pepper, wash the ginger and shoot it with a knife, and cut the garlic in the middle and shoot it with a knife to taste better.

Step 2: Open fire, pour water into the pork belly in the upper half of the pot, boil it with high fire and beat out the floating bubbles in the pot. Cook for about 2 minutes, then wash down the bubbles on the surface of the pork belly with clear water.

Step 3: Pour half a pot of cooking oil into the pot and burn it to 70%. Pour the pork belly in and fry it. Remove the water and oil from the pork belly until the skin of the pork belly is white and the meat is brown. Then take it out and drain the oil from the meat. Then pour the potatoes in and fry them (so that the potatoes can taste better and the cooked dishes are not so greasy).

Step 4: put a little oil in the pot and simmer until it is 30% to 40% hot, then add three or four spoonfuls of white sugar and stir slowly until the sugar melts into syrup, and then slowly stir until the syrup is brown and bubbles. (Note that this step should be slowly cooked with a small fire, and the fire should not be too big. If the fire is too big, it is easy to control the heat. If the sugar color is too high, it will affect the taste.) Then pour the pork belly and stir-fry a few times to make each piece of meat evenly colored, then pour the potatoes in.

Step 5: Add ginger, garlic, dried peppers, pour in half a bottle of beer and add some water. It is best to boil the soup over high heat for seasoning. Appropriate amount of soy sauce, one spoonful of monosodium glutamate and one spoonful and a half of edible salt, then cover the lid with low fire and simmer slowly for about 3 minutes. Open the lid to see how much soup is left. By the way, use chopsticks to pick out the dried peppers. When the simmered soup is about half left, we will put in the green peppers and flip the pot, then cover the lid and simmer for about 1 minute, and slowly collect the soup. When the soup is 70% to 80% dry, we can take out a clean bowl and put it in, and then sprinkle chopped green onion to prepare for friends to eat first.