Dry Pot Yam
1.
Mince the green onion, ginger and garlic, thinly slice the pork belly, and mince the bean paste.
2.
Peel the yam and cut into hob pieces.
3.
Heat the pan with cold oil, add the pork belly slices and stir fry until the color changes and the oil is spit.
4.
Pour the cooking wine and stir fry until fragrant, add the bean paste and fry the red oil, add the chopped green onion, ginger and garlic and fry until fragrant.
5.
Add yam and stir-fry evenly, pour in dark soy sauce, light soy sauce, sugar and stir-fry well.
6.
Transfer to a casserole, add 1 bowl of hot water, turn to low heat and simmer for about 7 to 8 minutes.
7.
Add a little salt and turn to high heat until the soup becomes less.
8.
Sprinkle in chives.
9.
Finished product.
Tips:
There are two types of yam, crispy yam with high moisture content, and yam with high starch content. I use yam, so the simmering time is adjusted according to the yam.