1. Step 1: Soak the dried bean curds for about half an hour in advance, the longer they are soaked, the easier it will be to simmer
2. Step 2: While soaking the shredded beans, slice the sausage for later use
3. Step 3: Cut the pork belly into small strips, cut the green onion and ginger for later use
4. Step 4, appropriate amount of shredded chili, cumin and pepper
5. Step 5, everything is ready
6. Step 6, queue up for the pot
7. When the oil temperature is almost the same, add the auxiliary materials
8. Wood is very fragrant
9. Add pork belly and ginger
10. I'm a little confused for taking pictures
11. Hurry up and add shredded beans
12. Then there are sausages and spring onions
13. Right amount of water
14. Wait quietly
15. Fifteen minutes have passed
16. The soup is almost absorbed by the shredded beans
17. Cut the minced garlic, this step of garlic is the finishing touch
18. Add garlic and salt
19. Dangdang, out of the pan
20. Find a posture that suits you and eat it š
Tips:1. Garlic is the finishing touch, not only good for the body, but also flavorful
2. Iām an individual without chicken essence, I think it tastes super good without chicken essence
3. To make the bean shreds more delicious, add more soup
4. You can leave the sausages, but the fat can't be less.
