1. The main ingredients to prepare include potatoes, pork (pork belly is preferred), green onions, ginger, garlic, soy sauce, sugar, salt, cooking wine and appropriate amount of water.
2. Before starting cooking, peel the potatoes and cut them into even pieces; Slice or slice the pork belly. Onions, ginger and garlic need to be chopped in advance for later use.
3. Preheat the pot on the stove, pour in an appropriate amount of cooking oil, and stir-fry the pork belly after the oil temperature rises.
4. Pour the chopped potato pieces into the pot and stir-fry over medium heat until the surface of the potatoes is slightly browned. This step not only allows the potatoes to absorb the aroma of the meat, but also creates a faint layer of burnt aroma on the surface of the potatoes through a high-temperature caramelization reaction, adding layers to the dish.
5. Pour in an appropriate amount of soy sauce for coloring, and add an appropriate amount of cooking wine to remove the smell and improve the freshness. At this time, the ingredients can be seen tumbling and blending in the pot, giving off a mouth-watering aroma.
6. Add an appropriate amount of water, the amount of water is about enough to cover the ingredients. Cover the pot and reduce the heat to a simmer. During this process, the potatoes gradually absorb the flavor from the soup and become more delicious.
7. During the slow simmering process, we can open the lid in time to observe the softness and hardness of the potatoes and the consistency of the soup. If the potatoes are nearly ripe and the soup is still thin, you can increase the heat to reduce the juice appropriately to thicken the soup.