[anhui Cuisine] Wanshan Characteristics---shanfenyuanzi Roasted Pork
1.
1. Put half a bowl of potato flour in a clean container, add half a bowl of water and stir until there are no particles.
2.
Heat the pan with a little oil.
3.
Pour the mashed yam powder liquid and stir-fry while pouring.
4.
Stop the fire until it is fry until all becomes transparent.
5.
Wear a fresh-keeping bag or disposable gloves on your hands, and knead them into rounds for later use.
6.
Wash the pork belly, cut into cubes, slice ginger and set aside.
7.
Heat the pan with a little oil and sauté the ginger slices, cinnamon and star anise.
8.
Pour the diced pork belly and stir fry until the meat turns brown on both sides.
9.
Pour in about 4 teaspoons of soy sauce and stir fry for coloring.
10.
Then add a little white wine, about 1 teaspoon, and stir fry for a while.
11.
Pour in the kneaded mountain fennel balls and stir fry together for color.
12.
Then add 2 spoons of salt.
13.
Fry for a while with half a spoon of sugar.
14.
Slowly pour water from the edge of the pot, not passing the Yuanzi.
15.
Turn the high heat to a low heat and cook.
16.
Slowly cook through about one-third of the broth, sprinkle in a little chicken essence to taste.
Tips:
1. This dish is more mellow with white wine, and cooking wine can be used instead.
2. When adjusting the yam powder, my mother said that you can also add salt first, which is more flavorful! If the taste is light, avoid it.