details of ingredients

main ingredient

pork belly

2 potatoes

dried cuttlefish

soy sauce

light soy sauce

rock sugar

cooking wine

ginger

salty taste

burning process

.

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2

Wash the potatoes, peel them, cut them into pieces about 5mm thick, and soak them in water for later use.

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3

Soak the dried cuttlefish in warm water, wash it and slice it.

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4

The wok is hot, and the fire power is reduced (the fire in the outer ring is minimum, and the temperature of the wok should be hot enough to prevent the pork slices from sticking to the wok). Pour a little oil and add the pork belly slices to stir fry. Stir-fry until the pork belly is oily and yellow, and pour out the excess oil.

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5

Put the pork belly aside or take it out, leave a little oil in the bottom of the pot, add a proper amount of rock sugar and stir-fry until it melts and turns amber.

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6

Stir-fry the pork belly and coat it with sugar evenly.

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7

Pour in cooking wine and ginger to remove the fishy smell.

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8

Add dried cuttlefish and stir well.

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9

Add appropriate amount of soy sauce and soy sauce, pour appropriate amount of boiling water and stew for 3 minutes.

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1

Drain the potato chips, pour them into the pot and stew for about 1 minutes.

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11

Turn on the fire to collect the juice, and add salt to taste according to your own taste.