1, the ratio of sugar to meat should be well controlled, and 500 grams of meat should be put with 8 to 10 grams of sugar, which is medium red. Add a spoonful of soy sauce, which is big red.

2, seasoning with star anise, cinnamon, three nai is enough to increase the flavor of pork, too much spice will cover up the flavor of meat.

3, slow fire meat, fast fire fish, the fire is boiled, turn to a small fire and simmer slowly. When it is close to crispness, immediately turn to the fire and collect the thick soup. Don't collect the juice too tightly. If the soup is too tight and thick, it will lose the characteristics of stewing vegetables.

Need to prepare in advance:

500g of pork belly, soy sauce 1 spoon, salt 1 spoon, 2 star anise, spiced powder 1 spoon, cinnamon 1 spoon, sugar 1 spoon, 2 spoons of rhizoma Dioscoreae Septemlobae, and proper amount of vegetable oil.

The practice of braised pork with potatoes:

1, pour some oil into the wok and add 1 tablespoon of sugar.

2. Stir fry until the sugar melts into caramel color.

3. Stir-fry the pork belly in the pot until the pork belly is colored.

4. Add onion, ginger, fennel, cinnamon and rhizoma Dioscoreae Septemlobae and stir-fry until fragrant.

5. Add soy sauce, cooking wine and appropriate amount of water, cover and stew for 30 minutes.

6. Cut the potatoes and soak them in water.

7. Add potatoes and salt.

8. stew until the potatoes are soft and simmer.

Braised pork finished product map