Pickled vegetable with meat skin and soybean(rou pi huang dou xian cai )

Pickled vegetable with meat skin and soybean

Introduction:

"It's a way to eat the northeast characteristic pickle buluk."

Production steps:

Step 1: soak the soybeans in advance, wash the skin of the meat, remove the hair on it, cut the dice, and dice the buluke pickles. Soak the pickles several times to remove the saltiness. Cut up the dried pepper

Step 2: pour the oil in the pot, heat the oil, put the skin of the meat (because there is still some fat meat on it) and stir fry the oil, then put the onion and ginger to stir fry the flavor

Step 3: add soybeans and buluke pickles and stir fry

Step 4: add chopped pepper, pepper noodles, sugar and soy sauce, add water to the dish, add salt (because my pickles are not salty), cover the pot and simmer over medium heat, about 30-45 minutes, watch the soup dry and turn off the heat.

Step 5: let it cool, put it in the box, keep it fresh in the refrigerator, and take it as you like.

Materials required:

Skin: 200g

Pickles: 200g

Soybean: 150g

Shallot: half a tree

Ginger: right amount

Dried pepper: 1

Chinese prickly ash noodles: 1 teaspoon

Soy sauce: right amount

MSG: right amount

Sugar: 1 teaspoon

Salt: right amount

Note: this pickle is good to eat hot or cold. Cool dishes are more delicious because the skin of the meat will freeze.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Rou Pi Huang Dou Xian Cai