1. First of all, let's prepare the ingredients, 300g of washed pork belly, cut into pieces with uniform size, and put them into a basin for later use.

2. A potato, peeling off the skin, first cut into 4 petals, then cut into thick slices, put it in a basin, and soak it with appropriate amount of water to prevent the potato from oxidation and blackening.

3. Prepare one green pepper and one green pepper, cut into rhombic pieces for later use, and mix green and red to look better. Half of the scallion is cut into horseshoe slices, a small piece of ginger is cut into ginger slices, and then 2 pieces of star anise, a few pieces of dried pepper, 2 pieces of fragrant leaves, cinnamon 1 small piece, and pepper 1 small pinch are prepared.

4. Let's boil the pork belly, boil water in the pot, put the pork belly into the pot with cold water, and the pork will slowly overflow with blood and odor, boil it with high fire, remove the floating foam on it, and cook it with low fire for about 5 minutes.

After 5.5 minutes, fish out the pork belly, rinse off the floating foam and impurities with clear water, quickly cool down with cold water, and have a tough taste, then control the water for later use.

6. Next, let's start cooking, burn oil in the pot, pour in 20g of white sugar, stir quickly, turn on a small fire, slowly melt the white sugar, stir quickly with a spoon, and the sugar juice turns yellow and bubbles up. Finally, the sugar juice turns into caramel color and becomes a dense layer of fine bubbles. Pour in pork belly pieces and stir fry quickly to color the pork belly.

7. Pour in the onion, ginger and aniseed just prepared, stir fry, stir fry until fragrant, then add a few pieces of garlic, turn over a few times, add bean paste10g, stir fry red oil quickly, and then add a proper amount of clear water, the amount of clear water is equal to the height of the meat pieces.

8. Add 5 grams of cooking wine, 2 grams of salt, 2 grams of pepper, 3 grams of soy sauce, and soy sauce 1 g, adjust the background color. After the water is boiled, pour it into the pressure cooker, cover the lid and stew for 10 minute. Ordinary iron pots should be stewed for 40 minutes.

9. 10 minutes later, turn off the fire and start the pot, first remove the air pressure valve, then open the pot cover after deflation, and pour the braised pork belly back into the pot. At this time, the pork belly is basically soft and rotten, and the auxiliary materials such as fragrant leaves, ginger and pepper are removed, so as to have a better dining experience. After the soup is boiled, pour in the potato pieces and cook over medium heat for 10 minutes until the potatoes are soft and rotten.

10. Add chicken essence 1 g, pepper 1 g, and a little white sugar. After the soup is thick, add green and red peppers to match the color, and cook until the green and red peppers are cut off. Then take out the pot and plate.

Well, this delicious potato braised pork is ready, so friends who like it should try it quickly!