1. Wash the dried vegetables with water to remove the salt, take a bowl and add clean water, and soak the dried vegetables in the bowl for 1 hour.
2. Wash the pork belly and slice it; dry clean the vegetables and cut into pieces; remove the kidney beans, break into small sections, and wash. Put them in a bowl and set aside.
3. Wash the ginger and slice it; wash the millet pepper and cut it into pieces; slap the garlic head and cut it into garlic. Put them together in a bowl and set aside.
4. Heat the oil pan, pour the garlic into the pan and stir fry for a fragrance.
5. Pour the millet pepper into the pot and stir fry a few times.
6. Pour the dried vegetables into the pot and stir fry for 1 minute. During this period, you can add a little water and stir fry to prevent it from being too dry and burnt.
7. After 1 minute, put the dried vegetables on a plate.
8. Leave the bottom oil in the pot, pour the pork belly into the pot and stir-fry to get some fat from the meat.
9. Put the ginger slices into the pot, cook in the cooking wine, and stir-fry evenly.
10. Pour the string beans into the pot and stir fry for 1 minute.
11. Pour the dried vegetables into the pot and stir-fry evenly.
12. Add appropriate amount of water and mix well. Cover the pot and simmer for 5 minutes.
13. After 5 minutes, uncover the lid, sprinkle in salt, cook in the light soy sauce, stir-fry well, and serve.
14. Bowl.
Tips:1. The dried vegetables are dried by my mother. Although they are not too salty, they are very dry. It is good if the leaves are not soaked for a long time. The stems will be hard and not tasty. You can determine the length of the bubble according to the actual situation.
2. The pork belly can be fried with a little bit of oil, and the pork will not be so delicious when it gets old if it is fried for too long.
