1. Prepare the ingredients, wash kidney beans, remove the tendons, slice pork, mince green onion and ginger
2. Pick up a vegetable oil pot and stir fragrant pork. When the fat is out of oil, add the chopped green onion, ginger and dried red pepper until fragrant. Add kidney beans and stir-fry until the color changes.
3. Add cooking wine, dark soy sauce and salt, stir-fry evenly, add in hot water to a boil over high heat, turn to medium heat and simmer slowly
4. When simmered until the kidney beans are half-ripe, scoop out most of the broth and set aside
5. Spread the noodles evenly on top of the kidney beans, cover and simmer for a while
6. Pour half of the broth, cover and simmer the noodles on low heat for 5 minutes
7. When boiling the pot, pick the noodles up and down with chopsticks, pour the other half of the soup, and continue to simmer the noodles over low heat
8. When the soup is almost done, the kidney beans and noodles are fully cooked, add some light soy sauce and sesame oil, and stir the kidney beans and noodles evenly
9. Sprinkle with minced garlic (can be omitted), mix well and serve
