Braised Pork with Potatoes

Cut the pork belly into pieces of about two centimeters with the skin on, and cut the potatoes into pieces (we Yunnan people like to call them potatoes)

Marinate the pork belly a little with cooking wine and dark soy sauce

Heat a little more oil in a pan. When it is 50% hot, add two tablespoons of sugar and fry until it turns yellow and bubbles

Then cut one grass fruit, one star anise, ginger into thick slices, and green onion into large sections

Then add the pork belly and potatoes into the pot and stir-fry

Stir-fry for about two minutes, add two bowls of water, cover the pot and bring to a boil over high heat, then simmer over medium heat for half an hour

After the water is simmered, stir-fry again and use chopsticks to test whether it is cooked. If you want it to be softer according to your personal taste, you can add water and continue to simmer

When the soup is almost dry, add salt, soy sauce and MSG and stir-fry for a few times before serving

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