Braised Pork with Potatoes

Overview

Eat grass every day. Going to change the taste today. PS (Is there anyone who likes to read novels? My preliminary work, "The Advertising Witch" is serialized in QQ Reading. Friends who like reading can download and read, help vote, and support originality.)

Tags

• hot dishes
• home cooking
• chicken essence
• cinnamon
• cooking wine
• old soy sauce
• pork belly
• potatoes
• thirteen incense
• carrot
• fragrant leaves
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the pork belly into small pieces, add cold water to the pot, and remove the oil and blood foam.

2. 2 While blanching, prepare the potatoes and carrots.

3. 3 Prepare onions, peppers and garlic.

4. 4 After the pork belly comes to a boil, remove and set aside.

5. 5 Add oil to the pot, add onion, ginger and garlic and stir-fry until fragrant, then stir-fry the pork belly again to remove some of the fat.

6. 6 Add dark soy sauce, cooking wine, and soy sauce to color and remove the fishy smell.

7. 7 Add water, bring to a boil over high heat, and add cinnamon, bay leaves and star anise.

8. 8 Bring to a boil and simmer over low heat for 20 minutes.

9. 9 Add potatoes and carrot pieces. Add salt, chicken essence and thirteen spices. Continue to boil over high heat and simmer over low heat.

10. 10 Remember to collect the juice before serving. My baby woke up suddenly and handed it over to my mother-in-law, who then put out the dishes! 😂So the color of the meat is lighter. However, after blanching and sautéing in oil, the pork belly is not greasy.