Practice: After washing and peeling potatoes, cut them into blocks of appropriate size, soak them in water to remove excess starch, and pick them up for later use. Wash and peel onions and cut them into thick shreds; After washing and peeling carrots, cut them into appropriate blocks; Wash and drain Hongxi mushroom; Blanch sweet beans in a boiling pot until cooked, then pick them up and soak them in cold boiled water for cooling.
Put the konjac into boiling water, blanch it for about 3 minutes, take it out and cool it, and tear it into bite-sized chunks for later use. Take a pot, put all the seasonings into the pot, mix and cook evenly, and then put them away for use. Heat another pot, add a proper amount of salad oil, and put the potato pieces made in method 1, carrot pieces and shredded onion made in method 2, konjac pieces made in method 3, and pork belly slices into the pot and stir them evenly. After the potato pieces are slightly softened, add the Hongxi mushroom of the method 2 and the seasoning of the method 4 to stew, and then add the sweet beans of the method 2 to mix and cook before taking out the pot.