Ingredients: pork belly, potato, ginger, onion, star anise, fragrant leaves, galangal, licorice, crystal sugar, soy sauce, soy sauce and salt.
Practice steps:
Step 1: Prepare ingredients.
Step 2: Wash the pork belly and cut it into small pieces, then add ginger slices and blanch them in cold water for about 5 minutes, then take them out, rinse the blood foam with cold water and drain the water for later use.
Step 3: Dice potatoes and soak them in water for 10 minute to remove starch.
Step 4, heat the pot, stir-fry the pork belly until the oil comes out. This is to better lock the water and make the pork belly fat but not greasy.
Step 5, put the rock sugar into an oil pan and cook it until it is sugar-colored (white sugar is also acceptable).
Step 6, after the crystal sugar melts and bubbles appear, pour the pork belly and stir fry quickly until it is evenly coated with sugar.
Step 7, add a proper amount of hot water and put the star anise, fragrant leaves, galangal and licorice slices together. Add some soy sauce and soy sauce to taste and stew for 30 minutes (you can turn it over several times during the period).
Step 8, after 30 minutes, pick out the spices in the pot, then stir-fry the potatoes evenly, add half a spoonful of salt and stew 15 minutes. If you like soft potatoes, you can stew them for another 5 minutes.
Step 9: Add a little sugar to make it fresh, stir fry for a while, turn off the fire and sprinkle with chopped green onion.
Step 10, and the delicious "braised pork with potatoes" is ready.
Tips:
1. Be sure to boil the water when stewing meat. Because adding cold water will make the meat firm, and lean meat will be firewood. At the same time, you can add a little more soy sauce and rock sugar, so that the meat is delicious and well colored. 2. Soak potatoes in water to reduce starch and prevent potatoes from boiling. It will taste better to stew meat with some cooking wine. I just ran out of cooking wine, so I didn't add it.