1. When I bought the pork belly, I let it cut into pieces, but the pieces were too big, and when I came back, I cut again. The meat pieces were cleaned, put into the pot with cold water, boil them out, rinsed with cold water, filtered clean, and directly put the meat. Stir in the wok, stir out the oil, stir the meat into golden brown and serve.
2. Cut the green onion, ginger, and garlic for later use, aniseed, and bay leaves for later use.
3. Start the pot and heat oil, put on rock sugar, wait until the sugar color turns into caramel color.
4. Add the simmered meat, coat with sugar, stir-fry and add the onion, ginger, garlic, aniseed, and bay leaves.
5. Add two cans of beer, simmer for half an hour, add quail eggs and chestnuts (quail eggs and chestnuts are freshly boiled and peeled), add appropriate amount of salt and dark soy, and continue to simmer for half an hour.
6. Finally, add the potato cubes and simmer for another 20 minutes to taste. If it is not suitable, put some salt in it. Perfectly out of the pot!
Tips:1. After the meat is blanched, it must be blanched, otherwise it will be too greasy.
2. Add beer to make the meat tender.
3. Don't put too much salt at the beginning, you can add a little more later if it tastes inappropriate.
