1. Cut pork belly with skin into thumb-sized chunks.
2. Peel fresh edamame.
3. Peel a small potato, cut into cubes, soak in water, and wash off the starch.
4. Put salad oil in the pot, add pepper and star anise and saute until fragrant.
5. The sliced pork belly is flattened out of the oil. , Must be controlled well, not too dry.
6. Add soybean paste and Lao Gan Ma to stir-fry the red oil.
7. Add light soy sauce, dark soy sauce, five-spice powder and potatoes. Stir-fry evenly (the potatoes were fried in oil for a while so that they won’t stick to the pan for a while. I forgot to shoot this part...)
8. Pour in water and simmer for half an hour.
9. Add edamame. Simmer for another ten minutes.
10. Add chicken essence, stir fry evenly, collect the juice over high heat.
11. The soup is almost ready, and the dish is ready when the edamame is cooked.
Tips:When the pork belly is fried, the oil inside is squeezed out, but it should not be fried too dry. The skin is browned. According to personal taste, there can be some diced lettuce or lotus root.
