1. Ingredients for Sichuan Style Potato Braised Pork: 400g pork belly, 2 potatoes, 1 green onion, 5g ginger, 1 garlic, 5g shallot, 3 tablespoons bean paste, 1 teaspoon sugar , 1 tsp chicken essence, 1 tsp pepper, 1 bowl of old stewed soup.

2. How to make Sichuan-style Braised Pork with Potatoes:

1. Prepare a bowl of onion, ginger, garlic, bean paste, and old stewed soup. Cut the pork belly into cubes and set aside.

2. Heat enough vegetable oil in the pot (put more than usual for cooking), stir-fry the pork belly until it is bright and there is no water vapor, then add onions, ginger, garlic and bean paste and stir-fry until fragrant. Out of red oil.

3. In this way, you can directly stir-fry the onion, ginger, garlic and bean paste until fragrant, then add the pork belly and stir-fry evenly.

4. Pour in the old brine and bring to a boil. If you don’t have the old brine at home, you can add some spices: two star anise, a small piece of cinnamon, and five kaempferols, and then add them according to the spicy level. Dried chili peppers and Sichuan peppercorns. In addition, when stir-frying the pork belly, add two spoons of sugar and stir-fry until the color of the sugar comes out.

5. Add enough soup, adjust the taste, bring to a boil over high heat, then turn to minimum heat and simmer for an hour and a half.

6. When the pork belly is almost simmered, add the potatoes and cook until the potatoes are soft and glutinous and the juice is reduced. A pot of mellow and juicy potato braised pork is ready.

3. Cooking skills:

1. Add enough soup to stew the pork belly at one time. It is best not to add soup in the middle. If you want to add it, add boiling water. ?

2. If you want the braised pork to be softer and glutinous faster, you can add a few dried hawthorns or a little tea leaves during the cooking process. ?

3. There is no need to add salt when seasoning. Doubanjiang and stewed soup both have a salty taste. Just add chicken essence and white sugar.