Stir-fried broad beans with pork belly

Overview

Stir-fry broad beans with pork belly, it’s a great meal, it’s not a problem to finish two bowls of rice~~

grams of broad bean rice, 100 grams of pork belly, 1 teaspoon of bean paste, 1 teaspoon of light soy sauce, 1/3 teaspoon of sugar, 3 chives, and 5 dried chili peppers.
Boil a pot of water, add a pinch of salt and a little cooking oil. After the water boils, add the broad bean wedges with their coats peeled off and cook for one minute. When the time is up, remove and drain the water and set aside.
While blanching the broad beans, prepare other ingredients: slice the pork belly, cut the dried chilies into small sections, and cut the chives into sections
Heat the oil in the wok. When the oil is hot, add the pork belly and stir-fry until brown. Add Pixian bean paste, chopped green onion and dried chili and stir-fry over low heat until fragrant.
After the bean paste and red oil are stir-fried over low heat until the aroma becomes fragrant, add 1 teaspoon of cooking wine along the edge of the pot, add 1/2 teaspoon of dark soy sauce and stir-fry until the meat slices are colored.
After the meat slices are fried, add the blanched broad beans and stir-fry evenly over high heat.
After stir-frying, add 1/3 teaspoon sugar and 1 teaspoon light soy sauce and stir-fry again.
Add the remaining scallions and stir-fry again until the scallions become soft, then turn off the heat and serve. A fragrant and simple stir-fried broad bean that goes well with rice is ready.
Finished product!