Specific practices are as follows:
1. Wash kidney beans, wash them and slice pork.
2. Add oil to the pot. When the oil is not hot, put a little fat, slowly squeeze out the oil in the fat with a small fire, add pepper and aniseed to stir-fry the fragrance inside, add lean meat or pork belly to stir-fry until it changes color, and remove it together with the fat that has been basically drained.
3. Add a little sugar to the oil and stir-fry the sugar color. When the color turns red, add onion, ginger and garlic, stir-fry until it is fragrant. Then pour kidney beans, minced meat, pepper and aniseed into the pot, add a proper amount of soy sauce (for seasoning) and soy sauce (for coloring), stir-fry until the kidney beans change color, add salt and spiced powder, and add soup.
4. Soup is just good if you haven't eaten kidney beans. Boil on high fire, stew on low fire. Because kidney beans will be poisoned if they are not ripe, they must be stewed for a while until the soup is almost ready. Collect juice over high fire and add garlic and stir well. Let the soup be wrapped with kidney beans, and then you can take it out of the pot and put it on the plate.