1. Soak the dried cowpea from the dry miscellaneous shop in boiling water two hours in advance. At this time, you can cook the pork belly and remove it to cool. I usually cook the meat ahead of time because it’s easy to slice.
2. Slice the ginger and garlic cloves, and cut the garlic sprouts into about three centimeters.
3. Cut the cold pork belly into thin slices and set aside
4. Wash the soaked dried cowpea and cut into about three centimeters.
5. Heat up the wok, pour in about 50 grams of rapeseed oil and heat it up (because the pork belly will produce oil later, so you don’t need to add too much rapeseed oil), and fry the ginger slices a bit.
6. Stir fry the pork belly. Note that the meat may explode in the pot, and be careful of being splashed by oil.
7. Stir-fry the meat until it is slightly arched, add some sugar and Pixian red bean paste (I used the bean paste made by my mother)
8. Add the bean paste and stir fry until fragrant, add garlic slices and dried cowpea, stir fry evenly.
9. Pour in the garlic sprouts and stir-fry quickly and evenly, add appropriate amount of salt, chicken essence, and monosodium glutamate, stir-fry evenly, and then it will be out of the pot and plated.
