After cutting, submerge it in cold water and put half a cup of cooking wine in the water. Soaking it in water can remove the blood in the capillaries. Adding wine to the water can easily absorb the meat fiber and remove the meaty smell. It is not advisable to soak the meat too much, otherwise the freshness will be lost. Generally, it takes about fifteen minutes.

Braised Pork and Potatoes

Braised Pork and Potatoes

2. Put oil in the wok, melt 2 tablespoons of rock sugar over low heat until the sugar changes color and bubbles After soaking, quickly put the meat in and stir-fry until all the oil comes out. This will make the meat less greasy.

3. Then prepare hot stock (use water if not available), a packet of seasonings (star anise, cinnamon, bay leaves, etc., you can use ready-made stew seasoning packets), transfer the meat in the wok to In a casserole, bring to a boil over high heat, add a tablespoon of dark soy sauce and a spoonful of cooking wine, then cover and simmer over low heat for more than an hour. Add the potatoes when the meat is seven times cooked, about 20 minutes before starting the pot. . (The standard for testing meat is rotten. If the chopsticks are easily inserted into the meat, it means the meat is rotten.) Finally, add salt and other seasonings and reduce the soup to a thick consistency!

Nutritional value editor

Ingredients: pork belly

Accessories: potatoes, green onions, ginger, star anise, bay leaves, cinnamon, dark soy sauce

Braised Pork and Potatoes

Braised Pork and Potatoes

Seasoning: rock sugar, white sugar, vegetable oil, cooking wine, salt, light soy sauce

Method

1. Prepare the raw materials. Cut the pork belly into pieces of about two centimeters and two potatoes.

2. Cut the green onions diagonally into sections of about one centimeter, and slice the ginger;

3. Wash and peel the potatoes, cut them into cubes of about two centimeters, and wash them in cold water. Dry the water and set aside;

4. Pour enough water into the pot, add the pork belly pieces and blanch the water. After the pot is boiled, blanch for two minutes;

5. Blanch the pork belly Remove the well-drained meat pieces and drain them for later use;

6. Pour a small spoonful of vegetable oil into the wok, pour the meat pieces in and stir-fry out some of the fat, so that it will not be too greasy when stewed. ;

7. Pour two tablespoons of vegetable oil into another pot, pour the sugar into the pot and stir continuously over low heat. The sugar will melt and form small bubbles that turn brown; (This is the key to braised pork, there are many small bubbles. The foam will be ready, don't wait too long, otherwise the cooked meat will turn black and bitter), pour in the dried meat and onions and ginger and stir-fry;

8. Color the meat Finally, add cooking wine and continue to stir-fry for two more times;

9. Pour hot water into the pot that is about one knuckle high above the meat, add two tablespoons of dark soy sauce and an appropriate amount of salt;

10. Pour the meat pieces in the wok together with the soup into the pressure cooker, add bay leaves and cinnamon aniseed;

11. Pour the rock sugar in, and add the rock sugar to stew the color. Beautiful, cover the pot and press it for 30 minutes;

12. After stewing in the pressure cooker for 30 minutes, pour the cooked meat and soup into the casserole, pour the potato pieces in, and then Add two tablespoons of salt and simmer over high heat for 20 minutes to reduce the juice and the potato pieces will become very soft.