Prepare ingredients
Wash kidney beans, peel potatoes and cut into hob blocks, and cut pork belly into pieces. Chop onion, garlic and spare.
Add a little more oil to the wok than usual, fry the potatoes until golden brown, then add kidney beans, stir-fry the potatoes and kidney beans together until the skin of kidney beans is slightly wrinkled, and then take out the two ingredients together.
When there is a little oil left in the pot, add pork belly and stir-fry until the surface is brown. If there is more oil at this time, use a spoon to pour out some oil, otherwise the dishes will be too greasy.
Stir-fry pork belly, add light soy sauce, red roast sauce, cooking wine and soy sauce, add kidney beans and potatoes, stir well, and add onion and fennel.
Then add half of the water, add a proper amount of salt and simmer for 10 minutes. When the soup is only 1/4, add the minced garlic and stir-fry it, and then take it out.