Material
| Pork belly | 300g |
| Dried cowpea | 200 g |
| beer | 1 can |
| Ginger | a little |
| Garlic clove | a little |
| salt | a little |
| soy sauce | a little |
| Sugar | 5 grams |
| Cooking oil | 25ML |
Soak the dried cowpea, slice the pork belly, slice the ginger, peel the garlic cloves, and reserve 1 can of beer.
Turn on the fire, add cooking oil to the pot, and add ginger and garlic cloves until fragrant.
Add pork belly and stir-fry the lard.
Add the thinner portion of pork belly and continue to sauté until the meat changes color.
Put the dried cowpea into the pot and stir-fry with the meat to fragrant.
Put the beer in the pot, at the same time put sugar + salt + soy sauce + 200ML water.
Cover the pot, turn to a low heat and continue to simmer for 30 minutes. When the water in the pot is about to dry, turn off the heat and put out the pan to serve.
