Ingredients details

Main ingredients

260 grams of pork belly and accessories

1 potato Seasoning

1 Doubanjiang spoon

Adequate amount of green onions

3 spoons of light soy sauce

2 spoons of oyster sauce

Half spoon of sugar

A little MSG

A little pepper

1 star anise

An appropriate amount of ginger

Salty and fresh taste

Stewing technique

Take half an hour

Normal difficulty

How to make pork belly and braised potatoes

1

Peel and cut potatoes Cut into thin slices and soak in water for a while.

2

Put the pork belly into a rice cooker and add water and cook for more than ten minutes.

3

Cut the cooked pork belly into large pieces.

4

Put on electricity in a small shabu-shabu pot, add oil and heat, add peppercorns, star anise, and dried chili peppers and stir-fry until fragrant.

5

Add pork belly slices, stir-fry until the water is dry, and stir-fry until the oil is released.

6

Add a full spoonful of bean paste.

7

Fry the red bean paste until it becomes red.

8

Add potato slices.

9

Pour over light soy sauce.

10

Add oyster sauce and sugar, simmer until the potatoes are soft and waxy, add a little MSG.

11

Sprinkle with chopped green onion and cover for 1 minute to bring out the aroma of green onion.

Tips

1. Cook the pork belly for ten minutes in advance. It will become softer, waxier and more palatable after simmering.

2. Doubanjiang is very salty, so there is no need to add any more salt.

3. Add appropriate amount of sugar to make the taste more delicious.

4. Use coarse-skinned potatoes, and the finished product will be soft and fragrant.