1. Dried kidney beans are soaked first, usually eat the next day, soak the night before and swell
2. Cut pork belly into pieces for later use
3. The cut pork belly is blanched in a pot under cold water, put a piece of ginger, a piece of green onion, put in an appropriate amount of cooking wine, blanch the bleeding
4. Remove the blanched pork belly, rinse and set aside
5. Stir-fry the sugar color with rock sugar under the hot oil in the pan, pay attention to the heat, don’t fry the sugar color
6. Then add the cleaned pork belly, stir-fry in the pan, and stir-fry until the color is slightly changed, the bean paste will be fried, and the red oil will come out.
7. Then pour in the right amount of water, chili, pepper, star anise, green onion, ginger and garlic, and bring to a boil
8. After boiling, pour the kidney beans and continue to boil
9. Bring to a boil, pour it into a pressure cooker, simmer for about 25 minutes, and finally add some salt, chicken essence, and light soy sauce to the pot.
Tips:Remember to blanch the pork belly in a pot under cold water
