Preparation materials: a round bundle of dried noodles, half a kilogram of pork belly, appropriate amount of beans, 5 star anise, 8 dried chili peppers, a handful of Sichuan peppercorns, 3 bay leaves, two tablespoons of cooking wine, appropriate amount of light soy sauce , appropriate amount of dark soy sauce, appropriate amount of sugar

1. After steaming the steamer over high heat, spread a dry cage cloth, and steam the noodles in a cross pattern for 15 minutes.

2. Saute the star anise in the oil pan, add the pork belly, and fry over medium-high heat until the meat turns slightly yellow.

3. Tilt the pot, add sugar, reduce the heat to low, wait until the sugar changes color and becomes thick, and quickly coat the meat.

4. Then add dark soy sauce, light soy sauce, cooking wine, chili, Sichuan peppercorns, bay leaves, boiling water to the pot, cover with lid and cook for 20 minutes.

5. Wash and cut the beans into sections and set aside.

6. Add the beans into the pork belly and cook for another 5 minutes.

7. After the noodles are steamed, put them in a large basin and pour broth into the noodles.

8. After mixing, pour the noodles onto the basket and turn on the steam for 20 minutes.

9. After 20 minutes, take it out of the pan and serve.