1. Prepare the raw materials-the pork belly is processed in advance and blanched. Cut large slices with an oblique knife.
2. The yam is peeled and cut into 1 cm thick slices, soaked in dilute vinegar water to keep the color unchanged.
3. Put water in the pot and pour all the ingredients except yam
4. Add a few drops of dark soy sauce, pepper, and cooking wine and simmer for 1 hour
5. Add yam in the middle, and continue to simmer for half an hour with salt
6. Add chicken essence before cooking, sprinkle a few grains of wolfberry and chopped green onion.
7. Finished picture
8. Finished picture
Tips:1. The pork belly must first remove the grease in the inner layer, then rub the mucus with salt and flour, and finally rinse it with hot water.
2. The yam is selected from the local hemp yam in Ruichang, Jiangxi. This yam is soft and tasty, and does not paste after being boiled. This is the only yam variety I have seen that not only does not boil, but also becomes more waxy as it cooks.
3. Wear rubber gloves when washing yam, otherwise you just scratch it 😁️
4. Because of its high planting requirements, hemp yam is difficult to grow on a large scale, so the output is small. You can use Henan yam medicine instead. Other yams should not be cooked for too long. If you cook for half an hour, you probably can only drink the yam paste 😂️
5. I am used to putting some ingredients like lotus seeds and red dates in the stew, but the Internet says that pork belly and lotus seeds cannot be eaten at the same time. This is what I learned after eating it. Although I have no symptoms of poisoning, I suggest you to do it in the future. Don't put lotus seeds in this dish.
6. The braised pork belly must be salted afterwards, otherwise it will be very hard
