Raw materials and main components:

500g snap beans

300 grams of pork tripe

Detailed steps

Braised pork belly with black bean sauce

1, pinch off the tips at both ends of the beans, clean them and break them into small pieces. Cut the pork belly into thick slices, and also cut some pork belly. Beans are rape, but they soften when they meet oil.

2. First stir-fry the pork belly in a hot pot, then stir-fry the pork belly, and then add the beans after the pork belly changes color.

3. 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 beany smell.

4. Add salt and soy sauce, add less water, and stew the beans until soft and rotten. Sprinkle some garlic before cooking.