Potatoesbraised meatThe ingredients: 3 potatoes,half an onion,a half carrot,one Chinese cabbage,200g pork belly,7-8 green beans, 1 tablespoon of sugar, 2 tablespoons of mirin,2 tablespoons of soy sauce, kombu and katsuobushi broth,Stir-fry the pork belly in a pan until it releases its fat.Drain the potatoes after peeling and cut them into large pieces. Soak in water for 10 minutes and drain.Cut the onion into chunks,cut the carrot into dice, cut the green beans diagonally in half, prepare, and cut the pork belly into small pieces.Heat a non-stick panand stir-fry the pork belly until it releases its fat. Add the potatoes and stir evenly. Then add the onion and carrot, continue to stir-fry over high heat.Add enough kombu and katsuobushi broth to cover the ingredients.

After boiling, add sugar, mirin, soy sauce, gently mix well, then remove any foam after boiling and simmer with a lid for 25 minutes on low heat.

4. After 25 minutes, open the lid, add the green beans and stir gently without being too forceful. The potatoes should be tender at this point to avoid breaking their shape.

Slowly reduce the sauce until it thickens slightly, then turn off the heat.Carrotcut into dice, string beans cut off both ends and sliced diagonally in half, ready for use, five-spice pork cut into small pieces.

3.Wokheat and add the five-spice pork to render out the fat, then add the potato and stir-fry evenly. Add the onion and carrot, continue stir-frying over high heat, then pour in kombu dashi, enough to cover the ingredients.Ingredientswill do.Then add sugar, mirin, soy sauce, gently mix well. Bring to a boil and remove any foam, cover and simmer on low heat for 25 minutes.

4 minutes and 25 minutes later, open the lid and add the string beans, stir gently without too much force. The potato is already cooked through and easily damaged by stirring, continue to reduce the sauce slowly until done before turning off the heat.