Beans can be 1618, not too much lest fry cooked a plate can not go down, the beans two old sinews off pinch small segments.
To prepare the ingredients, wash the beans and break them into 4cm pieces by hand. Cut a section of scallions into scallions, 2 cloves of garlic into slices, and 3 slices of ginger. Slice the anal part, the small bowl should be enough for half the size
Heat oil in the wok, add 2 star anise and 3 pieces of ginger, then add scallions and garlic slices and stir. Add the streaks of pork and stir-fry until discolored, add the segments of bean and add small spoon, half spoon of salt and 3 spoon of natural fresh soy sauce to color and stir-fry evenly. Add hot water, hot water will not pass over the beans is appropriate, do not turn, small fire cover pot cover simmer until the beans become soft discoloration. Stir well and reduce the sauce. Finally, we can save a little soup so that we don't run out of liquid.
Store the hounch under normal temperature, don't put it in the refrigerator, keep the pork under the refrigerator, take out the hounch and cook it, defrost it a few hours in advance. 2. Housewife's comments: there is no streaky pork in the refrigerator today, I use the anal part of the pork which is sliced and stewed to make the streaky pork more delicious. The streaky pork is fat and thin, so it will be more delicious to stew the streaky pork. Don't add too much hot water in case the soup is too much.