Refined soybean oil

Garlic ginger

Pork belly soy sauce

Salt sugar

Practice of dry pot and beans

Step 1

Slice the pork belly and choose a little fatter meat. It is best to eat ginger, pat a whole garlic flat, pat it off and peel it. Don't chop up the beans, wash them and drain them.

Second step

Boil the snap beans in a small milk pot, cut them into long sections, fry them in an oil pan until the surface skin wrinkles, and then they can be fished up like green peppers from tiger skin.

Third step

Stir-fry ginger, garlic and onion with hot oil and warm oil. When the green onions start to burn, stir-fry the meat slices until the meat slices are dehydrated, and the corners are yellowish and burnt. Add cooking wine and stir-fry to evaporate the smell of wine, then add soy sauce without adding it, anyway, for coloring, and then stir-fry the beans slowly.

Fourth step

Add salt, pepper and a little sugar. Don't keep adding water. Don't worry, the beans will be ready soon when they are difficult to cook and fry. After seasoning, you can eat the dry pot without alcohol stove.