Braised pork with cowpea(jiang dou gan shao wu hua rou )

Braised pork with cowpea

Introduction:

"Since we returned to our hometown Qidong, mom and dad have planted all kinds of vegetables in the open space in front of and behind the house. If you can't finish eating vegetables, you can take them off, wash them and dry them in the sun, and put them in the jar. In winter, when there are no fresh vegetables, you can take them out to eat. I remember the most is dried mustard, grass, potherb mustard. Use these vegetables to cook meat without oil. The oil in the meat is absorbed by the vegetables. It's very fragrant and delicious. It's also a dish mom used to entertain guests. Today, I made a stewed pork with cowpeas to commemorate my mom and dad. "

Production steps:

Step 1: prepare pork and dried cowpeas

Step 2: wash the streaky pork, cut it into cubes, blanch it with boiling water and take it out.

Step 3: soak dried cowpeas in boiling water for half a day in advance,

Step 4: dry clean the cowpeas and cut them into sections.

Step 5: take the automatic cooking pot and add star anise, cinnamon, ginger and fragrant leaves.

Step 6: put down the pork, add a large bowl of water, cooking wine, sugar, fresh smoke.

Step 7: bring to a boil

Step 8: add dried cowpea

Step 9: cook for 50 minutes

Step 10: add some salt and cook for 5 minutes

Step 11: add chicken essence and sesame oil, stir well

Step 12: load the plate.

Materials required:

Pork: 500g

Dried cowpea: 200g

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Old style: moderate

Fragrant leaves: appropriate amount

Star anise: right amount

Ginger: right amount

Cinnamon: moderate

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Precautions: 1. Soak cowpea in boiling water first. 2. You can also use spareribs and pig's feet to make this dish.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiang Dou Gan Shao Wu Hua Rou