1. Wash dried beans, soak in warm water for 15 minutes, drain and set aside.
2. Thaw pork belly, wash and cut into small pieces; slice ginger and mince garlic for later use.
3. Heat the pan with a little oil and add the pork belly.
4. Stir-fry on high heat until the color changes, add star anise and sliced ginger together on low heat and slowly stir until the oil is browned on both sides of the meat.
5. Pour a little soy sauce in turn.
6. Pour in cooking wine, stir-fry on medium heat until the meat is colored.
7. Pour the soaked dried beans together for about 1 minute.
8. Pour in the right amount of water and slowly pour it along the side of the pot, not over the meat and beans.
9. Bring to a high heat, turn the lid to a low heat and simmer slowly.
10. When about one-third of the soup, add a spoonful of salt and stir well.
11. Add garlic and stir-fry together.
12. Pour in a little Kimlan soy sauce and stir well.
13. Finally, the fire can be harvested.
Tips:1. If you like dried beans, you can soak for a longer time.
2. When the two sides of the meat are browned, it is more delicious. The meat is also easy to cook. It is not greasy and soft with a slight burnt aroma. (When I fry the color, I change the low heat and fry it slowly for about 7-8 minutes. Don't worry about the stickiness of the non-stick pan!)
