Hunan smoked pork with cowpeas

Method

1. 1 Salt chopped long beans with 10g of salt for 3 hours, then squeeze out the excess water — the slightly sour pickled beans will balance the salty taste of the smoked meat.
2. 2 Steam the smoked meat for 10 minutes until tender, then slice it thinly (2 mm thick).
3. 3 Fry the meat in a dry pan for 5 minutes until the fat renders through and the edges curl.
4. 4 Sauté the dried chili peppers, garlic, and fermented soybeans in the oil for 40 seconds.
5. 5 Add the salted green beans and stir-fry over high heat for 4 minutes, then season with soy sauce and sprinkle with chopped scallions.