1. Peel off the scallions, ginger, and garlic, clean them, and cut them into chopped green onion, ginger slices, garlic slices, star anise, dried fennel stalks, rinse and prepare.
2. Rinse the pork belly with warm water and cut into evenly thick slices of pork belly for later use
3. Clean the small potatoes with appropriate amount of sand on the outer skin, peel off the outer skin and cut into even-sized hob blocks
4. Add appropriate amount of peanut oil in a hot pan to fry the pork belly slices for aroma and oil. Add chopped green onion, ginger slices, garlic slices, star anise, dried fennel stalks and sauté
5. Add a small spoonful of bean paste
6. Stir-fry the bean paste with medium and low heat, and cook into the cooking wine
7. Stir fry evenly
8. Add the cut potato pieces and stir fry evenly to make the potato pieces evenly colored
9. Add an appropriate amount of water to a boil on high heat
10. After boiling, add some salt to taste
11. Cover the pot and cook until the potatoes are cooked through and the soup is thick. Turn off the heat
12. After turning off the heat, sprinkle in a little chicken essence for seasoning, stir evenly and then out of the pan
13. Installed, finished!
