1. onion and garlic are ready, green beans and potatoes are cut into pieces, and the meat is cut. Shoot, the oil is slightly more than usual, put onion, garlic and pepper, put sauce, and the sauce bubbles and puts meat. When the meat loses color, put potatoes and green beans in turn, stir-fry as much as possible, add some soy sauce if it is sticky, or put a few drops of water less, and stir-fry again without pasting the bottom. When the green beans are soft, add water, star anise and salt, cook until the juice is thick, add some sugar to refresh, and stir-fry the pot.

2. Meat, washed and cut into pieces or small pieces. Dice the potatoes and slice the green beans. First, put the chopped ginger and star anise into the pot. When the oil is boiled, stir-fry the chopped garlic and meat in the pot, pour some soy sauce and vinegar and stir-fry, then add water and wait for the water to boil. After the water is boiled, add potatoes and green beans. After the potatoes are soft, add sweet potato vermicelli to collect the juice.

3. remove the tendons from the long beans, clean and pick them, clean and cut the green beans, chop the onions, peel and slice the potatoes, dry and boil them outside the pot, and add the beans and eggplant to the pot and fry them together. Stir-fry until the color of the long beans becomes discolored and withered, and the green beans are soft. Leave oil in the pot, pick up the green beans and long beans, put them in the pot with pork belly, add soy sauce, pepper noodles and scallions, stir-fry until fragrant, and then pour them into the pot and stir-fry. Put water, salt, potatoes, cover and stew. Add monosodium glutamate and set the plate.