How to make Sichuan style braised pork with potatoes

If you cook a dish for a hundred people, it will taste a hundred different ways, mainly because of the different cooking methods. But if the method of making a dish is fixed, can you make it taste like a chef? Now, I will teach you how to make Sichuan style braised pork with potatoes.

1. Peel the potatoes, wash them and cut them into pieces of appropriate size. Then rinse off the starch on the surface with water. Slice the ginger and cut the green onion into sections.

2.1 Put vegetable oil in the pan, add the pork belly over medium-low heat and fry until the surface turns slightly yellow. Add ginger slices and stir-fry for a few times, then add green peppercorns and fry until fragrant. Pour in the potatoes and continue to stir-fry over medium-high heat until the edges of the potatoes turn yellow.

3.2 Cut the pork belly into pieces, blanch to remove the blood, drain and rinse off the foam for later use. I used a piece of previously cooked pork belly with skin on. Just cut it into pieces.

4.1 Continue to stir-fry until red oil appears.

5.2 Add homemade bean paste.

6. Add appropriate amount of water (or broth) to just cover the potatoes.

7. After boiling, add a little salt to taste, turn the heat to medium, cook for about 10 minutes, and add the scallion segments. When the potatoes are cooked until soft and there is a little soup left at the bottom of the pot, add a little salt and MSG.

8. Braised pork with potatoes.

We all know that doing something well requires a lot of effort and time. Of course, it is the same with cooking, but your efforts will definitely be rewarded. When you cook delicious dishes, you will be able to impress others. Now, based on the above introduction, let’s make Sichuan-style braised pork with potatoes.