Seasoning materials: 2 green onions, a large piece of ginger, a few cloves of garlic, a little cooking wine, a spoonful of bean paste, a little dried pepper, a proper amount of soy sauce, a spoonful of thirteen spices, a spoonful of salt, a spoonful of chicken essence and a proper amount of vegetable oil.
1, pick the beans first, clean them, and filter out the excess water. Remove the potato skin, clean it, cut it into hob pieces and soak it in water. Wash pork belly, cut onion into long sections, wash ginger and shred, and slice garlic.
2. Put a proper amount of water into the pot, add pork belly, add some green onions, some ginger and a little cooking wine to boil, cook the pork belly for a few minutes to harden, take it out and cut it into thin slices.
3. Heat the oil pan again, add a proper amount of vegetable oil and stir-fry until cooked. Add the beans and stir-fry slowly until the beans have the feeling of "tiger skin pattern" and take them out for later use. Then remove the potatoes from the clear water, filter off the water, stir-fry them in the oil pan, stir-fry the potatoes into a "hard shell" and remove them for later use.
4, another pot, add a little vegetable oil, add the pork belly and stir fry, stir fry the pork belly until it is slightly curly and the surface is yellow, add a spoonful of bean paste, a little dried red pepper, a little shredded ginger and garlic slices, stir fry the pork belly until it is red and bright, and stir fry the fragrance of watercress.
5. Stir-fry potatoes and beans together, add a proper amount of soy sauce and a little cooking wine, stir well, add a proper amount of water and continue to stir for a while, turn to low heat, stew for a few minutes (about 10 minute), turn to high heat to collect juice, add a teaspoon of thirteen spices, a teaspoon of salt and a teaspoon of chicken essence, stir well, cover the lid and stew for a few minutes, and take out.