Braised Pork with Pumpkins and Yard Long Beans

1. Cut pork belly into small pieces and blanch in boiling water;

2. In a heated pot, add oil sugar and caramelize to a golden brown color;

3. Add the blanched pork belly into the oil, stir-fry until colored, then add a little soy sauce to enhance color;

4. Place the fried meat on a slow cooker, wash and cut the pumpkin, remove the seeds and cut into pieces, place them on top of the pork belly;

5. Set the slow cooker to meat mode.

6. In another heated pot, add oil, stir-fry mustard seed and garlic until fragrant, then add beans and stir-fry until they change color, according to Mom's advice, make sure the beans are cooked through, add water, place the red-cooked meat in the pot, add ginger slices, bring to a boil, then add pumpkin pieces, finally add salt, simmer until the soup is dry.