Potatoes 1

200g mung bean.

Pork belly 200 grams

condiment

salt

1?o'clock

verdant

1 root

garlic

3 petals

Eight angles

1

Sichuan pepper

25 capsules

Cooking wine

1 tablespoon

Light soy sauce

2 tablespoons

pepper

two

Amomum tsao-ko

1

Stewed beans with potato and pork belly

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.

2. Put pepper, star anise and tsaoko into a tea bag, cut dried pepper, garlic and onion.

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

4. Fry on low heat until the potato slices are slightly yellow and transparent, and set aside.

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

6. Stir-fry the fragrance on low heat and add the pork belly.

7. Stir-fry until the pork belly changes color, and pour in the green beans.

8. Stir fry 1 min, and pour in the fried potatoes.

9. Add dried peppers and a little salt, add cooking wine and soy sauce.

10. Stir-fry, then add teabags and onions.

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

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