Braised pork belly with Potatoes and pickled Chinese cabbage

Health benefits

Pork belly: Moisturizing and drying

Potatoes: reduce swelling

Ingredients and materials

500g pork belly

200 yuan for potatoes

Pickled Chinese cabbage 100g

15g scallions

Oil 15g

3 grams of salt

A little Sichuan pepper powder

2 tablespoons cooking wine

2 tablespoons soy sauce

Braised pork belly with Potatoes and pickled Chinese cabbage

1. Peel the potatoes, clean and cut them into pieces, and clean and shred pickled Chinese cabbage (pickled Chinese cabbage shreds forgot to take photos)

2. Chop scallions into small pieces

3. Cut the pork belly into pieces, blanch it in cold water, then remove and wash it thoroughly

4. Heat up the oil in the pot and stir fry the meat pieces for a moment

5. Add chopped scallions and Sichuan peppercorns and stir fry for a moment

6. Add soy sauce and stir fry evenly

7. Put water over the meat chunks and add cooking wine

8. Turn to medium heat after boiling in high heat, stew the meat, and add potato blocks and pickled Chinese cabbage shreds when the remaining half of the soup is left

9. Season with salt and continue stewing

10. Stew the potato chunks until cooked and collect the thick soup

11. Plate for consumption

Tips

1. Cut pork belly into pieces about one centimeter square, blanch to remove fishy smell and blood foam

2. When adding water, the amount should be larger, and stewing the meat pieces for a while will make the taste softer and more glutinous

3. There is no too much seasoning in this dish. The smell of pork, the glutinous potato and the sour taste of pickled Chinese cabbage are very delicious

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