Bean stew

Overview

I didn’t expect that there was still some beans in the ground, because in the end, they didn’t grow well, so I just stewed them.

Cut the pork into large pieces, pork belly is the best. Mine are the offcuts with tendons that are usually used when cutting meat. Heat a little oil in a pan and fry the meat until browned.
Add a handful of rock sugar and stir-fry until properly melted.
Add light soy sauce and dark soy sauce and stir-fry. The dark soy sauce only needs a little coloring, and the light soy sauce should meet the saltiness of the entire dish and then be reduced a little, because a piece of fermented bean curd is added at the end,
Add water, a few slices of ginger, and a piece of fermented bean curd (you can add it or not, I added it on a whim), bring to a boil, then reduce to the lowest heat and simmer slowly.
While the meat is stewing in the pot, the beans can be processed.
When the meat is almost simmered, add the beans and stew them together.
Be careful to turn it during this period so that the beans can be evenly flavored. Stew the beans until soft and remove the juice from the pot.