1. First cut the pork belly and potatoes into pieces, and fry them in an oil pan respectively. Fry the pork belly until it comes out of oil. You don't feel so greasy. Fry the potatoes until they are golden and shelled. Remove and drain the oil to avoid the vegetables being too greasy.
2. Put a small amount of oil in the pan, add white sugar and stir-fry until it changes color and bubbles. Add the stock, or replace it with water if there is no one. Add salt, star anise, pepper, kaempina, cinnamon, amomum villosum, pepper and fried pork belly. Slowly cook until the meat is rotten, add the potatoes when the soup is drying and has become a little sticky, and stir fry until the soup is dry and out of the pan.
Braised potatoes with pork belly
Recipe Recommendations
- pork belly 300 grams
- potatoes 300 grams
- white sugar 20 grams
- salt 5 grams
- broth 200 grams
- octagonal a little
- pepper a little
- kaempferol a little
- cinnamon a little
- Fructus amomi a little
- chili a little
Steps for Braised potatoes with pork belly
1
First cut the pork belly and potatoes into pieces, and fry them in an oil pan respectively. Fry the pork belly until it comes out of oil, as long as you don't feel so greasy. Fry the potatoes until they are golden and shelled. Remove and drain the oil to avoid the vegetables being too greasy.2
Put a small amount of oil in the pan, add white sugar and stir-fry until it changes color and bubbles. Add the stock. If there is no one else, replace with water. Add salt, star anise, pepper, kaempina, cinnamon, amomum villosum, pepper and fried pork belly. Cook slowly on low heat until the meat is rotten, and when the soup is drying and has become a little sticky, add the potatoes, stir fry until the soup is dry and out of the pan