1. The skin-on pork belly is cut into small cubes. The skin-on pork is not easy to simmer and is more fragrant.
2. Peel and dice potatoes, dice onion, mince garlic, and mince ginger.
3. Add some salt, pepper, and braised soy sauce to the pork belly and marinate for 15 minutes.
4. Choose the amount of rice you need, wash it, put it in the rice cooker, and add the amount of water that you usually steamed rice.
5. Pour oil in the pot, put the marinated pork belly in and stir fry to get the fat.
6. Put the onion, minced ginger and garlic in and fry together
7. Put the potatoes in, add the right amount of cooking wine, salt (enough salt at one time, because you need to braise the rice) a spoonful of light soy sauce, two spoons of light soy sauce, half a spoon of white sugar, fry until the color.
8. Pour the fried pork belly and meat into an electric pressure cooker or rice cooker, or use any steamed rice at home. Cover the lid and select the flat rice function.
