Materials/Tools: 250g of Jiangdou Gan (soaked), 250g of pork belly, appropriate amount of ginger and garlic, star anise, appropriate amount of Chinese prickly ash, 5 pieces of millet spicy or dried peppers, a little crystal sugar, 2 tablespoons of soy sauce 1 spoon, appropriate amount of salt, oil, chicken essence, beef powder seasoning and clear water.
1, dried beans soaked for more than 2 hours in advance.
2. Wash the soaked cowpea and cut it into sections.
3, pork belly cut into pieces.
4, put oil in the pot, stir-fry the pork belly after the oil is hot until it becomes discolored and oily.
5. Add rock sugar, ginger, garlic, star anise, pepper and pepper to stir fry.
6. Add cowpea, soy sauce, soy sauce and salt and stir fry a few times.
7. Add the water that has not been cowpea, boil it with high fire, turn to low fire and slowly stew to collect juice (about half an hour).
8. Sprinkle chicken essence or beef powder to taste before cooking!