1. Cut the pork with skin (fat 2 thin 8) into cubes by hand, wash the yellow/black beans, soak 2 hours in advance, wash the onions, carrots, and kohlrabi, and dice the ginger and garlic cloves.
2. Heat the pan, let the pan with a little oil, pour the diced meat into the pan and stir-fry, stir-fry on medium and low heat until the corners of the meat are burnt. The perfume will separate the dried fat diced meat and start to "spit" the oil
3. Put the diced kohlrabi and yellow/black beans into the pot, stir-fry on high heat until fragrant, add rock sugar and stir-fry well, sprinkle the garlic and ginger into the choking pot, then add the diced onion and diced carrot to the pot and fry until soft
4. Pour half a bowl of soy sauce into the pot and stir well, pour 1 small bowl of rice wine, stir fry the ingredients in the pot evenly and marinate the color
5. Add boiling water to the pot as appropriate, and the amount of water is slightly flat on the surface of the ingredients. Adjust the fire on a small stove and cover the marinade.
6. Marinate the diced meat until it is fragrant and fragrant, and the sauce in the pot is thick (about 20 minutes). Serve. Spoon 1 spoonful and pour on the steamed white rice.
