1. Cut ginger slices, garlic, peeled, millet pepper, dried pepper, and cut into sections
2. Potato cutting hob block ready
3. Cut the prepared pork belly with skin into chunks
4. Put cold water into the pot, boil on high heat until the froth is all out and remove it to clean the froth
5. Heat up the pan and heat the oil, low fire! small fire! small fire! Add rock sugar and fry slowly until it turns red (the important thing is said 3 times, low heat to prevent the rock sugar paste from falling off and black). After adding the pork belly, it is best to dry it with kitchen paper so that the oil and water will not splash when adding the pork belly. Too big, make the pork belly evenly colored on both sides
6. Add all the spices, stir-fry the aroma, then add water and water to cover all the meat and spices, then add 2 tablespoons of cooking wine, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, boil over high heat, turn to medium and low heat and simmer for about 15 minutes, then add potatoes Stew the pieces for 15 minutes (poke the potatoes with chopsticks to make a hole, indicating that the potatoes are badly stewed). Add glutinous rice flour to high heat to collect the juice
Tips:1. The braised pork will be stewed if it is more stewed, and the taste will be much more delicious
2. Millet pepper and rock sugar are added according to personal taste, if you like spicy, put more millet pepper and less rock sugar, if you like sweeter, put more rock sugar and less chili
3. It is best not to turn over the juice in a big fire, use a spatula to gently push back and forth to prevent the potatoes from being scattered
4. Braised pork can be replaced with ribs and sirloin, both are suitable, but if the sirloin does not have a pressure cooker, it needs to be simmered for 2-3 hours
