1. Shred pork belly, prepare corn kernels, cut carrots into small pieces, and cut ginger into foam.

2. Heat a small amount of oil in the pot to 90% heat, add shredded pork and stir-fry until the meat turns white, add soy sauce, salt and a spoonful of bean paste and stir-fry evenly, add corn kernels, add appropriate amount of water, cover the pot and stew for 5 minutes, and add carrot kernels.

3. Add chicken essence and serve.