Snowy Vegetable Potato Braised Pork

Taste: Other; Cooking Method: Steaming; Time: Ten minutes; Difficulty: Advanced.

Detailed Steps for Snowy Vegetable Potato Braised Pork

Wash the pork belly and scrape the skin clean.

Boil water in a pot, add the pork and cook for 2 minutes, then remove and drain. In another pot, add scallions, ginger, Sichuan pepper, star anise, cooking wine and bring to a boil.

Cook for 8 minutes until the pork is 80% cooked and the chopsticks can be inserted.

Put some dark soy sauce in a plate, put the pork with the skin facing up in the bowl while it is still hot, marinate for a while, and then dip the other sides in soy sauce.

Then dry the skin side.

Heat the pan and add oil. When the oil is hot, add the pork with the skin side down and fry it. Cover the pan to prevent oil splashing.

When it is fried to the desired color, put it in the freezer for about half an hour and set aside.

Wash the snowy vegetable repeatedly with water and squeeze out the water.

Chop the scallions, ginger and garlic, and cut the Sichuan chili into small pieces.

Heat the pan and add oil. When the oil is hot, add Sichuan pepper and Sichuan chili and stir-fry over low heat. Then add scallions, ginger and garlic and stir-fry until fragrant.

Add the snowy vegetable and stir-fry until fragrant, then remove and set aside.

Wash and peel the potato and cut it into thick slices. Dip both sides in soy sauce.

Cut the pork into appropriate thick or thin slices, and you can choose to cut or not to cut.

Place the pork in the bowl with the potato and a small amount of snowy vegetable.

Place the skin side down in the bowl.

Cover with snowy vegetable, pour in light soy sauce, dark soy sauce, sugar, pepper and mix well.

Cover the bowl and steam for about one and a half hours.

Take out the steamed pork, cover it with a plate, quickly turn it over and pour it into the bowl.

Thick slice finished product.

Thin slice finished product.