1, prepare the ingredients, wash the dried beans with clear water, then soak them in warm water in advance 1 hour or so, and the beans will be easy to stew after soaking, otherwise they will not be chewed after stewing for a short time. After cleaning the pork belly, cut it into two sections with a knife and blanch it in a cold water pot;

2. When the pork belly is blanched until it is bloodless, take it out and cool it, and then cut it into large pieces with a knife about 3cm in width and about 1cm in thickness;

3. Fire the gas stove, pour a little cooking oil after the pot is hot, wait for the oil to be hot, add the washed and cut ginger slices, and slowly stir fry for about half a minute;

4. Add the chopped pork belly and stir fry together;

5. Stir-fry for about 3 minutes, and the surface of pork belly begins to appear slightly browned;

6. Add a tablespoon of Xiaogan rice wine (put soup and juice together), mix with pork belly and stir well. Usually pork belly is cooked with rice wine juice instead of cooking wine, which can remove the fishy smell in the meat on the one hand and make the meat taste more delicious on the other;

7. Add the soy sauce prepared in advance and stir-fry until the pork belly is colored;

8. Add boiling water and turn to high heat to boil. It is recommended to use boiled water for stew, so that the meat is not only easy to stew, but also won't burn wood when eaten;

9. Add dried beans soaked in advance;

10, cover the pot and simmer for 45 minutes ~ 1 hour, and add salt to taste 20 minutes before taking out;

1 1, stew until the soup becomes thick, uncover the lid, and add a little light soy sauce and stir well;

12. Sprinkle a little chopped chives after cooking.