Step 1: Peel and cut potatoes, remove the head and tail of beans, remove the old tendons, break them into sections by hand, and cut pork belly into large pieces.

Step 2: put pepper, star anise and tsaoko into tea bag, cut dried pepper, garlic and onion.

Step 3: add a little oil to the pot, heat it, and add potato pieces.

Step 4: Fry on low heat until the potato pieces are slightly yellow and transparent, and take them out for later use.

Step 5: Take another pot, add a little oil, heat the oil and add garlic slices and dried Chili slices.

Step 6: Stir-fry over low heat to get the fragrance, and then add the pork belly.

Step 7: Stir-fry pork belly until it changes color, and pour in mung beans.

Step 8: Stir fry for 1 min and pour in the fried potatoes.

Step 9: Add dried Chili and a little salt, add cooking wine and soy sauce.

Step 10: stir-fry, then add teabags and onions.

Step 1 1: Add clean water until the water level reaches 2/3 of the ingredients.

Step 12: After the fire boils, turn to low heat, cover the pot and stew for 20 minutes.