1. Wash all the ingredients and cut them for later use. Stir-fry the pork belly with blood and water for later use. Wash the beans with cramps and break for later.
2. Put oil in the pot and heat the rock sugar over medium heat.
3. Stir-fry until the rock sugar is completely melted.
4. Add the pork belly and stir-fry quickly evenly.
5. Sprinkle in the soy sauce and continue to fry into golden brown.
6. Add all the seasonings and stir fry for two minutes.
7. Add the persimmons and stir-fry the beans for three minutes.
8. Put it in a pressure cooker and press for forty minutes.
Tips:If you don’t like a lot of soup, you can skip the persimmon, or you can put the juice in the pot. You can add a few peppers if you like it spicy.
