1. Prepare ingredients
2. Cut the meat into pieces, potatoes and carrots into pieces, and dry chili into pieces
3. Pour a little oil in the pot to burn red to burn. Pour in all the ingredients and stir fry until fragrant.
4. Add pork, stir-fry the pork until its color changes, add a little water, bring to a boil over high heat, then simmer until the water is dry.
5. Boil for about 20 minutes and the water is almost dry. Pour in the light soy sauce, add some salt, and the water will shrink. Sprinkle with a little sugar, turn off the heat and set it for later use.
6. Pour the pot to burn red and add a proper amount of oil, pour in the beans and carrots and stir fry together until they are colored.
7. Pour in a bowl of water, bring to a boil over high heat, and simmer for 20 minutes. Add black garlic.
8. Pour in the cooked meat and stir fry, add appropriate amount of light soy sauce and salt, and double for 3 to 5 minutes.
Tips:1. Use 120-day-aged black garlic for better taste and quality!
