1. Dice pork belly, marinate with light soy sauce and chopped green onions for a while
2. Soak the beans in salt water for ten minutes to wash
3. Hand break the carob into a 3cm section for use
4. Stir fragrant ginger slices in a hot pot with cold oil (you can cut into minced ginger if you like to eat ginger)
5. Stir the pork belly and add half a spoon of five-spice powder
6. Stir-fry the carob segments over medium-high heat and add soy sauce and oyster sauce
7. Stir fry, add water, cover the beans and simmer for 8 minutes
8. Adjust the juice between time: pickled sourly, add vinegar, sesame oil, a little salt, a little water, like a heavy taste, and a darker color.
9. 8 minutes until a large spoonful of soup is prepared. Gently spread the noodles on the beans. Do not turn the lid and continue to simmer for 8 minutes
10. When the time is up, open the lid and use chopsticks to pick the noodles, mix well, then add before adding, leave it in the soup and simmer for a few minutes
11. Be careful not to dry the pot during the period
12. Add the adjusted bowl of juice to the side of the pot and mix well over high heat
13. Turn off the heat!
Tips:Because I eat with my children, the color is lighter and the taste is lighter;
If you like chili, you can add some dried chili when sauteing the scallions and ginger;
If you like to eat, you can add more soy sauce if it is dark in color;
Beans must be cooked well, otherwise they will be poisoned!
