potatoes and pork belly.

Practice:

1: Wash the potatoes and peel them with a plane.

2. Peel the potatoes and cut them into pieces. If you can't use the potatoes first, you can soak them in water with some salt for later use.

3. Boil the water in the pot, pour in the cleaned meat pieces, blanch for 3 to 4 minutes, skim off the floating foam, and then take out the meat pieces and drain the water for later use.

4. The bottom oil in the pot is seven layers hot. Add ginger slices and scallion and saute until fragrant. Pour in the drained meat and stir-fry to get oil. Then add soy sauce, refined salt and Shaoxing wine and stir-fry for a few times.

5. Stir-fry the potato pieces and the meat pieces together, then add water (based on the meat pieces) and 2 teaspoons of salt. After boiling, turn to low heat for 3 minutes.

6. At last, when the juice in the soup pot is almost the same, collect the juice on fire and sprinkle some chopped green onion to serve.