1. Wash the pork belly, soak for 5 minutes, remove, rinse and cut into mahjong-sized pieces (do not cut the meat too small, so as not to shrink it later)
2. Pour cold water into the pot, boil until it boils for 5 minutes, remove and set aside
3. Put oil in the wok, add rock sugar and fry until it melts slowly
4. When the color changes from light yellow to bright reddish brown, quickly pour 1 spoon of boiling water into sugar color
5. Pour in the meat and stir fry to evenly color
6. After stir-frying the meat, pour boiling water into the pot, the water should be slightly higher than the meat
7. Spices in the box
8. Slice green onion, slice ginger
9. Pour the meat in the wok together with the soup into the pressure cooker, add the material box and a dried chili, season with salt (if the color is not enough, you can add a little soy sauce), cover and valve, high heat to SAIC, turn to medium-low heat 8-10 minutes, turn off the fire, naturally discouraged
10. Let’s process the potatoes with the skill of roasting meat. Peel the potatoes.
11. Cut into pieces the same size as the meat
12. After the stew is discouraged, first pour the stewed broth into the pot, pour in the potato pieces, and cook for 10 minutes on high heat
13. Turn to medium heat and pour in the meat and simmer until the potatoes are tender and the soup slightly thicker.
Tips:1: Be sure to add boiling water to the sugar color, otherwise it will fry, so be careful.
2: The time for the pressure cooker to stew meat should be determined according to the size of the meat.
