Dry pot beans, a Chinese home-cooked dish that makes people have endless memories. Its main ingredients include beans, pork belly and red peppers, etc., forming a unique taste of freshness, spicy, dry and slightly burnt.
The steps to make the dry pot beans are as follows:
Material:
Beans: 500 grams.
Pork belly: 200 grams.
Red pepper: 1 pc.
Green chili pepper: 1 pc.
Garlic cloves: 5 cloves.
Sliced ginger. Segments of green onions.
Cooking oil. Salt.
Light soy sauce. Dark soy sauce.
Wine. Sugar.
Essence of chicken, chicken powder.
Cumin powder. 
Steps:
Preparation in the early stage: Pick and wash the beans and break them into appropriate length segments; Thinly sliced pork belly; red and green peppers shredded; Crush the garlic cloves; Sliced ginger and green onion for later use.
Blanching: Add an appropriate amount of water to the pot, add a spoonful of salt and a few drops of cooking oil after boiling, put in the beans, blanch until they are broken, then remove and drain the water for later use.
Stir-fry: Add an appropriate amount of cooking oil to the pot, add the pork belly slices, and fry slowly over low heat until the oil comes out. Then add garlic cloves, ginger slices and green onion and stir-fry until fragrant.
Seasoning: Add an appropriate amount of cooking wine, light soy sauce, dark soy sauce and sugar, stir-fry evenly for seasoning and coloring. Add the red and green peppers and continue to stir-fry.
Add the beans: Add the blanched beans to the pot and stir-fry well with the pork belly and chili. Add an appropriate amount of salt and chicken essence and chicken powder, and stir-fry quickly over high heat until the beans are completely flavored.
Remove from the pot: If you like the taste of cumin powder, you can sprinkle an appropriate amount of cumin powder, stir-fry evenly and then put it out of the pot and put it on a plate.
Serve to serve: Serve the beans on a plate and enjoy this delicious home-cooked dish.
Notes:
Add salt and cooking oil when blanching the beans to keep the beans emerald green and remove the beany smell.
The pork belly slices should be fried slowly over low heat until the oil comes out, so that the meat slices are more crispy and delicious.
During the frying process, you can adjust the amount of seasoning, you can put more chili peppers if you like spicy, and you can put more cumin powder if you like cumin powder.