Pork with Potatoes
by zhangyisheng
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Pork belly with skin down, put cold water into the pot, add green onions, ginger, cooking wine, bring to a boil, turn to medium and low heat, and cook for 15-20 minutes. The cooking time can be controlled by yourself. You should cook until the meat is cut off from the outside to the inside, and skim the foam during it.
2. Take out the pork belly and wipe dry the water, pierce some small holes on the surface with a toothpick, and evenly smear a layer of dark soy sauce. After the dark soy sauce is dry, put it into the oil pan and fry on both sides of medium and low fire. The order is the skin of the meat first, then fry. There will be splashes of hot oil during the cooking process, pay attention to safety, and fry until the surface is golden.
3. Cut the fried pork belly into even large slices, and put the pork belly in a suitable size bowl
4. Use red fermented bean curd juice, dark soy sauce, light soy sauce, Huadiao wine, oyster sauce, sugar, salt and appropriate amount of water to make the juice, and pour it into a bowl of good pork belly
5. Add enough water in the steamer at a time, then turn to medium heat and steam for 50 minutes after SAIC
6. Open the lid and place the potato slices. Peel the potatoes and cut into slightly thicker slices. Continue to steam for another 10-15 minutes. If you like a softer texture, you can increase the steaming time of the pork belly and add potatoes
7. After steaming, grate out the soup of pork belly, cover the plate on the top of the steaming bowl, and buckle it back on the plate. The soup from the grate is boiled and a thin slice of pork is poured on the buckled meat.
