1. Prepare the ingredients
2. Soak dried cowpeas in warm water in advance, then wash, drain and cut into small pieces
3. Wash the pork belly and cut into pieces about 2 cm square
4. Boil a pot of boiling water, then add the pork belly cubes and blanch it to remove blood and impurities, then remove it and drain the water
5. Heat the wok, pour a little vegetable oil, add the pork belly, star anise, and cinnamon after the oil is 40% hot. Stir-fry the pork belly on a low fire. The oil will be discolored on the surface.
6. Then add the shallots and ginger slices, turn on high heat, and fry them to create a fragrance
7. Cooking rice wine
8. Pour in light soy sauce, dark soy sauce, fermented bean curd sauce and stir-fry until the pork belly is colored
9. Then put in the peppercorns (it is best to put the peppercorns in the stew box)
10. Pour in boiling water (remember, you must add boiling water, cold water tends to make the meat tight and not easy to stew) and put Mei Cai behind. Mei Cai is more draught, so the amount of water is more. I probably added 1.2 liters of boiling water.
11. Add rock sugar, bring to a boil on high heat, turn to low heat, and simmer for about 30 minutes
12. Then put in the processed dried cowpea
13. Cover the lid and continue to simmer for about 60 minutes, until the dried cowpeas are soft and rotten, then add salt to taste, collect the sauce over high heat, and add an appropriate amount of chicken essence to increase the fragrance before serving.
