1. Cut the pork belly into small pieces and soak the dried cowpeas in warm water for 2 hours. After soaking until soft, rinse with water and cut into small sections (any length), slice the ginger, and cut the onion into small pieces;

2. Blanch the pork belly in boiling water for 2 minutes, then take it out, rinse away the foam with water, and drain the water;

3. Pour a little oil into the pot and heat over low heat, add rock sugar Stir-fry continuously until melted and the color turns brown or caramel color;

4. Pour in the blanched meat and stir-fry until the meat is colored;

5. Pour in enough Boil water, light soy sauce, dark soy sauce, green onion slices, ginger slices, and aniseed. Bring to a boil over high heat, then turn to low heat and simmer for about 1 hour;

6. After 1 hour, add the green bean segments and stir-fry evenly , continue to simmer for about 20 minutes, stir-fry a few times in the middle to let the flavor of the beans absorb. If you feel that there is too much soup, reduce the juice over high heat, and add an appropriate amount of salt according to taste.

7. Take it out of the pot and collect the juice if necessary.