Roast pork with dried beans
Introduction:
"In the past, my mother would sun dry all kinds of dried vegetables every year, such as white pepper, dried beans, dried eggplant, dried cucumber, and so on. She would make part of all kinds of seasonal vegetables for other seasons to eat. Although there are fresh vegetables all year round, this method has been continuing. Dried beans are made of tender cowpeas, which are washed and exposed to the sun. Dried beans will be very hard after being dried, and will slowly soften after being put into a water sealed jar for a period of time, unlike the dried beans bought in the market. My favorite way to eat dry beans is to make soup with dried fish and add some sour radish, which is delicious in my memory; or stir fry with chopped pepper, especially for rice; but these methods are suitable for dry beans stored in jars at home. We now dry beans are hard, better preservation, each time before eating with warm water bubble hair for half an hour or so until soft and then cooked
Production steps:
Materials required:
Dried beans: right amount
Streaky pork (diced into 2cm Square): appropriate amount
Pickled dry beans: Pork: 1:1
Streaky pork (diced into 2cm Square): appropriate amount
Garlic: right amount
Ginger: right amount
Scallion: right amount
Dry pepper: right amount
Old style: moderate
Sugar: right amount
Large material: moderate amount
matters needing attention:
Production difficulty: ordinary
Process: firing
Production time: three quarters of an hour
Taste: salty and sweet
Chinese PinYin : Gan Dou Jiao Shao Rou
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