Stir-fried pork with long beans/cowpeas

Overview

Home-cooked stir-fried cowpeas and meat

Cut the cowpea into sections, blanch and drain
Prepare onions and garlic for frying
Pork belly cut into shreds
When the oil temperature reaches 80% hot, add onions and garlic
After the aroma explodes, add shredded pork
Stir fry until the meat changes color
Then add the cowpeas
After stir-frying, add about 2 tablespoons of braised soy sauce (depend on how salty the soy sauce is); add an appropriate amount of salt according to personal taste
Add water and simmer for a while. Since the beans have been blanched, there is no need to use too much water. After the fire comes to a boil, reduce to a simmer.
When the soup is almost at the bottom, add an appropriate amount of chicken essence. Mix the starch with water and pour it into the pot to complete the thickening. Stir-fry again to reduce the juice
Take out of the pot and serve