Pork Front Shoulder

500g

Potato

200g

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Icing Sugar

20g

Braised Soy Sauce

Moderate<

Scallion

Amount

Ginger

Amount

Angle star anise

2 pcs

Cinnamon

Amount

Cooking wine

Amount

Steps

1. Prepare the potatoes and the front shoulder of pork.

2. Wash and cut the pork into cubes, soak in water for 1 hour to soak up the bleeding water.

3. Cut green onion into pieces and slice ginger.

4. Potatoes peeled and cut into hobnail pieces.

5. Put the pot on the fire, pour in cooking oil, hot, and then into the potato pieces.

Fry them until they turn yellow, then remove them from the pan and control the oil.

6. Blanch the meat and fish out and set aside.

7. Add a small amount of oil to the pan and stir-fry the blanched meat until lightly browned.

8. In the pan, leave the bottom oil, add rock sugar.

9. Stir-fry over low heat until the sugar melts into a brownish-red color.

10. Pour in the sautéed meat, continue to sauté, so that each piece of meat can be coated with sugar color.

11. Add soy sauce and stir-fry evenly.

12. Cook the wine. Stir fry evenly.

13. Add boiling water, not over the meat.

14. Boil and add green onion, ginger, octopus and cinnamon. Turn down the heat and simmer until 30 minutes.

15. Add salt and fried potatoes and simmer for another 30 minutes.

16. Turn to medium heat and boil until the soup is concentrated.