Sumi special dish with axone

How to prepare Axone • Boil or pressurize the dry soybean dal till it gets cooked • Strain the water and transfer it to a bamboo basket, cover it with a banana leaf and hang over or keep over fire place(which takes around 3-5 days) • Pour the fermented soybean in an aluminium pot and pound it with a pestle • Divide in parts of about 150 to 200 gms and wrap it in a banana leaf • Dry it over fire place until the fermented soybean gets little hard and banana leaves becomes darker in colour. Makes 2 servings Ingredients: • Axone(Fermented soybean) -150 gms • Smoked pork -250gms • Tomato -1medium • King chilli (Raja mircha)- 1 Piece • Sliced Ginger- 30gms • Water- 4 -5 cups • Salt- As needed Method of Preparation • Chop the smoked pork and clean-wash in Luke warm water • Slice the tomato and ginger • Pour four cups of water in a pot and add axone, chilli, sliced tomato and cover the lid and bring it to simmer • After axone gets dissolved and chilli, tomatos get softened mash it with a pestle • Add the smoked pork and cook slowly until the meat gets tender • Add ginger and thicken the gravy • Turn off the heat and transfer to a serving bowl, garnish it with sliced ginger.