Hunan smoked pork with dried long beans

Rehydrate Dried long beans in warm water for at least 2 hours, or until tender. Drain and squeeze out excess water. Cut the rehydrated Dried long beans into 3-4 cm segments.

Rinse Hunan smoked pork. If the Hunan smoked pork is very salty, blanch it in boiling Water for 5 minutes, then drain. Slice the Hunan smoked pork into thin, bite-sized pieces, about 3-4 mm thick.

Peel and thinly slice Garlic. Peel and slice Ginger. Slice Dried chili into small rings, removing seeds if less heat is desired. Slice Scallion into 3 cm lengths.