1. After Jiangdou Gan is soaked and selected, it should be washed with water for many times, because there is quite a lot of dust on Jiangdou Gan. Then cut Jiangdou Gan into long sections for later use. Carrots are cleaned and cut into hob blocks.

2. Prepare a clean wok, put a proper amount of plant heads, then put the diced pork belly into stir-fry and stir-fry some oil, then put garlic, ginger and pepper into stir-fry until fragrant, and then put the dried pepper into stir-fry. It is best to soak the dried pepper in warm water and cut it into small pieces. Add some bean paste and stir-fry the red oil.

3. Add boiling water, and the amount of water is estimated to be able to completely submerge Jiangdou Gan. Add some light soy sauce, add a star anise, a little cinnamon, fennel, Amomum tsaoko and fragrant leaves, then pour Jiangdou Gan in, then cover the lid and stew for half an hour, because Jiangdou Gan is very resistant to cooking, so the cooking time must be longer. You can put the carrots in half an hour, and when they are soft, they are almost cooked.

4. There is a lot of bean paste used, and the soy sauce is salty, so there is no salt. You can try it after cooking. If it is not salty enough, just add the right amount of salt.