How to make "Pork belly and roasted dried cowpeas" that is fragrant, delicious and goes well with rice

Overview

How to cook How to make "Pork belly and roasted dried cowpeas" that is fragrant, delicious and goes well with rice at home

Take an appropriate amount of dried beans, soak them, wash them and squeeze out the water. Cut into long strips after neatening, put in a bowl and set aside. Heat the pot, roast over low heat to remove most of the water from the beans, then beat them and set aside.
Appropriate amount of pork belly, cut into thick slices and put in a bowl for later use. Heat the pot, pour a small amount of oil, add the pork belly when the pot is light, add an appropriate amount of water, and stir-fry the pork belly until it is cooked over high heat. When the water is almost dry, turn to low heat and stir-fry. When the cooked meat is stir-fried, the oil will easily come out. Stir-fry until the pork belly changes color and the oil overflows.
After sauteing until fragrant, add an appropriate amount of star anise, cinnamon and dried chili and stir-fry together until fragrant. Add an appropriate amount of water, add an appropriate amount of dried beans, garlic seeds, salt, and dark soy sauce, cover the pot and boil over high heat for two minutes, then turn to low heat and simmer for 20 minutes. After 20 minutes, open the lid of the pot and reduce the juice over high heat. When the soup is suitable, add an appropriate amount of chicken essence and garlic sprouts and stir-fry evenly, then turn off the heat and start the pot.
Finished product pictures