Pork belly stewed with dried beans

Overview

I still remember that when I was in school, the conditions far away from home were not very good. I would go home on Friday and go back to school on Sunday afternoon. Every time I went back to school, I would have a bottle of dried vegetables to use as the next week’s dishes. Dried eggplant and dried beans. . . . Many dried vegetables have become memories in my heart.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• dried beans
• pork belly
• small pepper
• thirteen incense
• minced garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Slice pork belly and fry until oil is released.

   

2. 2 Remove the garlic and cut into small pieces, cut the small peppers, fry the pork belly until the oil is dry, then add it and stir-fry until fragrant.

   

3. 3 Soak and wash the dried beans in advance, drain the water and add it to the meat that has been stir-fried to release the aroma.

   

4. 4 Add the dried beans and stir-fry over medium heat. After about five minutes, add boiling water (to cover the amount of dried beans), a small amount of salt, thirteen spices, soy sauce, and a small amount of cooking wine. Stir-fry. After the water boils, cover the lid and simmer over low heat for about 20 minutes (remember to stir a few times in the middle to avoid burning the pot). Then open the lid and reduce the juice over high heat (no need to drain it, leave some to pour on the rice to make it more delicious.)

   

5. 5 At this time, taste it. If it is not salty enough, you can add more salt. Stir until evenly stirred and ready to serve.