1. Wash pork belly and cut into small pieces
2.
Scallion, sliced horse ear pieces, sliced ginger
3. Spices in the box
4. Put the pork belly in cold water and boil it in blanching water (when you take out the meat, you must take it from the middle of the fire, so as to avoid removing the foam)
5. Add a little oil to the wok and stir in the pork belly until the surface is slightly yellow
6. Add the dark soy sauce and stir to evenly color
7. Pour in boiling water (must be boiled), minced meat, add the spice box, green onion, and ginger to boil over high heat
8. Add rock sugar, cooking wine, white pepper and boil for 10 minutes, then turn to medium-low heat, cover and simmer
9. During this period, handle the small potatoes: wash the small potatoes and peel them easily with the back of a spoon
10. Add appropriate amount of oil to the pot and pour in the potatoes over medium heat to fry and remove when the surface is golden
11. When the pork is simmered to 8 mature, pour in small potatoes and season with salt
12. Stew until the potato soft noodles taste, and when the pork is soft and waxy, add Knorr Hot Stir-Fry Dew and stir well, then serve
Tips:1: Be sure to pour boiling water when stewing pork, because pouring cold water will quickly shrink the protein of the meat, that is, it will not give off the umami taste of meat if it is not good for stewing.
2: Add more water when stewing pork, the fried potatoes are very absorbent.
3: The fried potatoes will maintain a beautiful appearance even if they are soft and rotten.
4: Blanch the pork belly in water. When removing the meat, it must be fished from the middle, so as to avoid removing the foam.
