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 the ginger slices, 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 without oil until the oil comes out. This is to better lock the moisture 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 slice star anise, fragrant leaves, galangal and licorice together. Add some soy sauce and soy sauce to taste and simmer for 30 minutes (you can turn it several times during the period).
Step 8: After 30 minutes, take out the seasoning in the pot, then stir-fry the potatoes evenly, add half a spoonful of salt and stew for 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, and serve.
Step 10, the delicious "braised pork with potatoes" is ready.
Tips:
1. Be sure to heat the water when stewing meat. Because adding cold water will make the meat tight, and lean meat will be used as 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.