Name: Roast Pork with Dried Beans
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork belly; 400g Dried beans; Some Ginger onion garlic; Some crystal sugar; Some star anise; Some pepper; Some Cinnamon; Some Dried chili; Some Licorice; Some White wine; Some Soy sauce; Some Oil salt

Roast Pork with Dried Beans

1. Prepare the raw materials, soak the dried beans two hours in advance, and cut into small pieces;

2. Put a little oil in the pot, add rock sugar and stir fry;

3. Slowly fry the rock sugar into small brown bubbles;

4. Insert the sliced pork belly;

5. Stir-fry the pork belly until the colored surface of the meat is slightly burnt, and the meat is reduced;

6. Add the prepared ginger onion, star anise, cinnamon, bay leaf and other aniseed ingredients and stir fry together;

7. After stir-frying, add an appropriate amount of white wine;

8. After stir-frying, add appropriate amount of light soy sauce and water;

9. Add the prepared dried beans;

10. After the high heat is boiled, turn to low heat, cover and cook for 30 minutes;

11. Add appropriate amount of salt and pepper and stir fry evenly;

12. Cover and simmer for another five minutes.

Tips:
1 Dried carob is relatively dry, so it must be soaked for two hours in advance;
2. It is best to use rock sugar for frying sugar, add an appropriate amount of oil, and stir-fry slowly on low heat until the sugar has completely melted into brown bubbles;
3. Add the prepared pork belly and stir fry together until the meat is reduced and the surface is slightly browned, and the fat inside the surface is fried out;
4. Add the aniseed and stir fry, which can stimulate the taste of the aniseed; then add white wine to remove the fishy;
5. Cook the pork belly and beans for 30 minutes, add salt and other seasonings, add garlic, and simmer for five minutes to taste.