2. Pinch off the tips at both ends of the beans, clean them and break them into small pieces. Slice pork belly into thick slices, and also cut some fat. Beans are oily vegetables, but they soften when they meet oil.
3. First fry the fat with a hot pot, then fry the pork belly, and then add the beans after the meat changes color.
4. Stir-frying beans is especially critical. Do not add water. Open the lid and stir-fry repeatedly, stir-fry until it is emerald green, and then stir-fry the beans, so that the stewed beans are beautiful in color and have no bean smell.
5. Add salt and soy sauce, add less water, and stew the beans until soft and rotten. Sprinkle some garlic before cooking.