1. Wash the pork belly, boil for ten minutes, cut into thin slices and put it on the plate.
2. While the meat is cooking in the pot, prepare potatoes, onions, ginger, garlic, and green onions. Wash and peel the potatoes, cut them into about 2mm thick, put them in a basin and add water to soak for 5 minutes (soaking is to remove the excess starch in the potatoes, so they won’t use the pan and spatula when they are fried. Of course, everyone. You can save the foaming according to your personal preference)
3. Wash the onion and cut into small pieces of 3cm square for use
4. Cut the green onion into small pieces, wash the ginger and garlic and slice it for later use
5. Heat oil in the pan (two teaspoons is enough), and when the oil is hot, put the potato slices with water into the pan and stir-fry until they are half-cooked.
6. Put a little vegetable oil in the hot pan, and after the oil is cooked, the fat meat is fried for refining, and then the lean meat is fried together.
7. Add ginger, garlic, onion, Pixian watercress and green onion in turn, add two spoons of light soy sauce, 3 grams of pepper powder, and stir-fry for 30 seconds.
8. Pour in the stir-fried potato slices and fry for three minutes. Add two tablespoons of sugar to taste. The surface of the potatoes is slightly brown and sticky. According to the firepower and personal taste.
Tips:Thinly sliced potatoes will give you a charred taste, and it will not stick to the pan when soaked in water; usually, you don’t need to put salt in Pixian watercress. If you have cumin powder, add some more.
