1. Main ingredients: 300g pork belly, 4 green onions, 150g green beans

2. Accessories: 3 tablespoons sunflower oil, 3 star anise, 1 dried chili, water 450 ml, 5 grams of salt, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 20 grams of Chongqing hot pot base, 2 slices of ginger, 1 teaspoon of sugar, 1 tablespoon of vinegar, 5 grams of Sichuan peppercorns

3. Meat and vegetables Wash, prepare ingredients as needed, and set aside.

4. Take a chive and cut it into small sections; slice the ginger; break the dried chili into several small sections with your hands. Add green onions, ginger, dried chilies, Sichuan peppercorns and star anise to the pot.

5. Add appropriate amount of cold water to the pot, put the meat in, cover the pot, and bring to a boil over high heat.

6. After boiling over high heat, open the lid of the pot, skim off the foam, and turn the meat over. Turn to low heat and continue simmering for about fifteen to twenty minutes until the meat is cooked, then turn off the heat. During this period, you can use chopsticks to poke the meat to feel if it is done.

7. Cut off the heads and tails of the green beans and cut them into small pieces; blanch them in boiling water, drain them and run them through cold water, and set them aside. Meanwhile, the cooked meat remains in the pot, absorbing the soup and waiting for it to cool.

8. Cut three shallots into sections and set aside.

9. Remove the meat from the pot and cut into thin slices.

10. Put two tablespoons of oil in the pot, stir-fry the meat over high heat for two minutes, then turn to medium heat and continue to stir-fry for another minute or two until the meat is oily. Remove the meat and set aside.

11. Continue to turn up the heat, first add the green beans and stir-fry for three minutes; then add the chopped green onions and stir-fry over medium heat for three minutes. Dish out and set aside.

12. At this time, the oil is almost used. Add another tablespoon of oil to the pot, turn on medium heat, add the spicy hot pot base ingredients and sauté until fragrant. Add soy sauce, vinegar, cooking wine and salt, stir-fry and mix evenly.

13. Over medium heat, return the previously fried meat, shallots and green beans to the pot, add sugar and stir-fry evenly. It’s out of the pot!