How to make Braised Pork with Potatoes

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  1.Cut the pork belly into cubes, cut the potatoes into cubes or chunks and fry until golden brown, drain the oil and set aside, cut the green onions into sections and set aside

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  2. Add a little base oil to the pot, pour in the meat and stir-fry until the oil is crispy and yellow on the outside.Add various spices and stir-fry until fragrant.Add a little dark soy sauce or sugar and stir-fry until the meat is brown.Remove the color from the pot and pour it into the pressure cooker.Add the green onions and set aside

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  3. Add 150 grams to the pot When the oil is 20% hot, add red peppercorns, dried chili knots, ginger, garlic, chili noodles, and bean paste.Stir-fry until fragrant.When the flavor comes out, add a little cooking wine, water or stock, bring to a boil and simmer, then add chicken essence and MSG., salt, pepper, appropriate amount of dark soy sauce or sugar, mix well and pour into the pressure cooker for later use

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  4. Put the pressure cooker on the stove and turn on high heat until the pressure valve releases air, then change to low heat and pressure 8---10 minutes, turn off the heat and simmer for about 2 minutes before opening the lid (if it cannot be opened, pour cold water over the pressure cooker lid until the pressure is released.No force is allowed to open the lid) In case of danger) standby

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  5.Pour the potatoes into the wok, and then press the cooked meat.Pour the soup into the pot, turn on high heat and reduce the juice until the soup is thick or almost dry, turn off the heat, put the pot into a plate and sprinkle with chopped green onion