Seasoning: 5g of green onion, 5g of ginger, 50g of salad oil, 50g of cooking wine, 50g of white sugar 1 5g, 30g of soy sauce, 2g of salt1.Wash potatoes, peel them, cut them into hob pieces, add 250g of oil to the pot, heat them, put them in, and turn them over with a colander.

2. Remove and drain the oil when the potato pieces are fried to golden brown;

Wash the pork belly and put it in a cold water pot to boil. Boil for a while after boiling (remove the floating foam of blood), take it out, and then wash it with cold water;

3. Cut the scalded and washed meat into small pieces and drain it. Heat the pot with high fire and add the ginger slices to saute.

4. Put down the meat and stir-fry the meat until it is oily;

5. Add cooking wine and stir fry, then add soy sauce and stir fry the meat evenly, and add water until the meat is just submerged.

6. Add the lid, boil the water with high fire and add sugar, stir well with a spoon. Turn to a small hot pot cover and simmer;

7. Add the fried potato pieces, cover the meat on the potato pieces and continue to simmer;

8. Simmer until the potato pieces are juiced;

9. Add a little salt, turn to high fire to collect juice, and stir fry gently;

10. When the gravy is thick, plate it.