1. Soak the pork belly in clean water for 10 minutes. Pour out the blood and cut into small pieces. Blanch the water (put ginger slices and cooking wine to remove fishy). Chop the onion, ginger, garlic and cut the potatoes into small pieces. Wash off the potato starch and drain the water.
2. Pour vegetable oil in the pot and wait for 50% heat to add: shallots, ginger slices, garlic, dried chili, pepper, rock sugar.
3. Add in: star anise, bay leaves, 2 light soy sauce, 1 dark soy sauce, 1 cooking wine, pour in potatoes and stir fry for 1 minute
4. Add two bowls of water, the shallots and the water are flush with the potatoes.
5. The fire is boiling
6. Cover the lid on medium and low heat for 20 minutes
7. Add half a tablespoon of Chinese pepper oil to harvest the juice on a high fire
Tips:Don’t cut the potatoes too small to the same size as the meat
