Roast pork with dried beans is a specialty delicacy in Chizhou, Anhui.

First, soak the dried beans in warm water and cut the pork belly into two-centimeter cubes. The soaked dried beans and pork belly are about one to one ratio; then prepare garlic cloves, ginger, green onions, dark soy sauce, sugar, dried chili,

Aniseed.

Prepare the onion, ginger, and garlic. Quickly blanch the pork belly in boiling water and take it out. Cut the soaked dried beans into pieces. Heat a little oil in the pot, add the onion, ginger, and garlic and stir-fry until fragrant. Pour in the blanched meat and fry until the oil is released.

Prepare a casserole, pour the blanched meat into the casserole, add boiling water to cover the meat; add dried chili peppers, stewed chicken seasoning packets and dark soy sauce to the casserole and simmer for half an hour; add dry pepper after half an hour

Bring the bean segments to a boil, stir, and continue to simmer for twenty minutes. Try it!

The dried beans are already tasty, but they still have a crunchy texture and are a little spicy, which is very delicious.