Stewed potato with pork belly

Stewed potato with pork belly

Introduction:

Production steps:

Step 1: cut the pork belly into small pieces, put it in the pot, add cold water and bring to a boil

Step 2: bring the water to a boil, boil the pork belly for 1 or 2 minutes, wash off the foam and control to dry

Step 3: wash potatoes and cut into hob pieces

Step 4: cut green pepper and red pepper into large pieces

Step 5: wash the pepper, star anise and cinnamon with water

Step 6: Smash ginger and garlic

Step 7: put the oil in the pot, heat it, add ginger, garlic, pepper, star anise and cinnamon, and saute until fragrant

Step 8: stir fry the pork belly

Step 9: stir fry until slightly yellow, add soy sauce, bean paste, cooking wine, continue to stir fry, stir fry the flavor

Step 10: stir fry until the pork belly turns into soy sauce, then add two bowls of water

Step 11: cover and simmer for about an hour

Step 12: add potatoes

Step 13: continue to cover the pot and simmer for about half an hour

Step 14: stew the meat and potatoes until they are soft and rotten, then add green pepper, red pepper, and a piece of rock sugar, open the fire, turn it gently, and let the juice thicken

Materials required:

Pork belly: one piece

Potatoes: one

Green pepper: one or two

Red pepper: one or two

Soy sauce: 1 tablespoon

Douban sauce: 1 tablespoon

Cooking wine: a spoonful

Pepper: a little

Cinnamon: a small piece

Star anise: 2

Dried pepper: 5

Jiang: one piece

Garlic: one

Note: because lazy, did not change to the casserole stew, casserole friends try to use casserole to stew it, easier to soft cooked, color is better. Potatoes are easier to be soft cooked, so it's the same thing to put green peppers later. If the stew is too soft and cooked, there will be no bright red and green color, so the last step is a little too many, which seems a little wordy. I hope you don't mind

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: medium spicy