Ingredients

Potato? 1 green bean? 200g? Pork belly? 200g

Seasoning

Salt? 5g? Green onion ? 1 garlic? 3 cloves

Star anise? 1 piece? 25 Sichuan peppercorns? Cooking wine? 1 tablespoon

Light soy sauce? 2 tablespoons? Red pepper? 2 grass fruits? 1

How to cook potato, green beans and stew:

1. Cut the pork belly into pieces;

2. Put the pepper, star anise and grass fruit into a tea bag, Cut the dried chilies into sections, slice the garlic, and cut the onions into sections;

3. Wash and break the beans, peel the potatoes and cut them into hob pieces;

4. After the oil is hot, put in the large beans Sauté the ingredients until fragrant, add the meat and stir-fry until it turns white;

4. Add soy sauce and chopped green onion and stir-fry;

5. Add beans and potatoes and stir-fry;

6. Add an appropriate amount of soy sauce and stir-fry evenly; add an appropriate amount of water to cover the beans and potatoes;

7. Cover and simmer over medium heat for 15 minutes;

8. Finally, add an appropriate amount of chicken essence to thicken the soup, turn off the heat; remove from the pot and serve on a plate.

Notes:

1. The beans must be fried until they change color before adding other ingredients, otherwise the taste will be bad and tasteless. ?

2. The potatoes must be cut into larger pieces, otherwise they will break into pieces if they are stewed for a long time. ?

3. You can touch the potatoes with a shovel before serving. If the potatoes can be easily shoveled, it means that the dish is cooked. Just keep the soup away. ?

4. Don’t make too much soup before serving. If there is too much soup, the beans will not have enough flavor and taste bad.