Seasoning, salt, chicken essence 2g, cooking wine 5ml, vegetable oil.

The practice of one pot in Northeast China:

1. Melt the yeast with warm water, slowly pour the yeast water into the flour, stir it evenly with chopsticks, knead the flour into a smooth dough, cover it with a lid or plastic wrap, and put it in a warm place to ferment it into a dough twice the size.

2. Roll the fermented dough into a circle and evenly coat it with a little salt and salad oil.

3. Roll up the dough and cut it into small pieces. Twist each small piece of dough into a spiral shape, cover it with plastic wrap and relax for 20 minutes.

4. Remove the ends and tendons of the beans, wash them, put oil in another pot, heat the oil for 7 layers, and then pour in the beans and stir fry until it is broken.

5. Wash the pork belly, cut into pieces and put it on the plate.

6. Prepare June sauce, chopped green onion and ginger slices.

7. After the oil in the pot is heated, add pepper and star anise and stir-fry until fragrant, add shredded onion and ginger and stir-fry until fragrant, add pork belly and stir-fry evenly, cook wine, color and season with soy sauce, and then stir-fry potatoes in the pot.

8. Then add the pre-fried beans, and add the June fragrant sauce to the appropriate amount of warm water and mix well. Pour into the pot until the water does not exceed the beans and pork belly. Cover the pot, bring to a boil with high fire, and simmer 15 minutes.

9. Then put the rolls in a medium pot, cover the pot and simmer 15 to 20 minutes. Collect the juice of vegetables in the pot.