1. Ingredients: kidney beans, pork belly, minced dried chili, garlic, ginger.
2. Slice the pork belly and marinate with salt, light soy sauce, pepper, and starch, pat the garlic flat, and cut the ginger into shredded ginger.
3. Wash the kidney beans and blanch them with boiling water until they are cooked.
4. After removing it, run it with cold boiled water and change the knife into a section for later use.
5. Turn on the fire, pour oil into the pot, add pork belly slices when the oil is hot and fry.
6. When the meat changes color, add minced garlic and shredded ginger to fry the flavor.
7. Add kidney beans and stir-fry evenly.
8. Add salt and pepper powder and stir-fry evenly.
9. Sprinkle in crushed dried chilies, stir-fry and turn off the heat.
10. Platter. . . .
Tips:The kidney beans are blanched until they are ripe. Too cold water will keep the kidney beans bright green.
