Ingredients Ingredients: 4 strips of pork belly Accessories: 12 potatoes Seasonings: Salt: appropriate amount, green onions: 2 strips, ginger: 5 slices, garlic: 4 cloves, dried chili peppers: 2, light soy sauce: 2 teaspoons, Huadiao wine: appropriate amount

, water: appropriate amount, 2 teaspoons of brown sugar. Method for braised pork and potatoes. 1. Wash the pork belly and cut into large pieces. Heat a cast iron pan, add a little base oil, add the pork belly and fry until the fat is released. 2. Add brown sugar and stir-fry until the aroma is released. 3.

Add onion, ginger, garlic and chili and stir-fry until fragrant 4. Add light soy sauce and Huadiao wine to cook until fragrant. 5. Add one to two bowls of water to cover the meat noodles.

After boiling, turn to low heat and simmer for half an hour. 6. Cut the potatoes into large pieces with a hob and wipe off the water.

Be sure to dry it. 7. Coat it evenly with a layer of flour and shake off the excess flour. 8. To save fuel, of course, half-fry it in a pan.

Don't rush and fry slowly.

Wipe away the previous moisture, so there will be no oil splashing everywhere. 9. Fry until the outer skin is golden and you can pick it up to control the oil. The key to fried potatoes is to wipe off the moisture, coat them in flour, and fry slowly. 10. Fry them well.

Put the potatoes into the 8-minute cooked braised pork. At this time, only half of the broth of the braised pork is left, revealing the braised pork.