1. Sliced pork belly with skin on mahjong cubes
2. Soak the dried beans in warm water, rinse them well, and cut them into inch pieces. (The soaking time of dried beans is about 2 hours)
3. Heat the pan with oil. After the oil is hot, fry the pork belly until the oil is oily and the surface is slightly yellow.
4. Add ginger slices, red pepper segments, and star anise to fragrant. Add cooking wine, soy sauce and a teaspoon of sugar, and stir fry until the meat is completely colored
5. Pour in boiling water and bring to a boil, then change to low heat and simmer for about 50 minutes
6. Then add the processed dried beans, stir well, add appropriate amount of salt to taste, continue to simmer for about 20 minutes, and then collect the dried juice on high heat.
Tips:1. When adding water, try to add enough at one time, and add dried beans at the back, and leave the amount of water wider than usual.
2. Collect the juice on the fire before the final pot, and the dried beans and meat will be brighter.
