Roast pork with dried beans(gan dou jiao shao rou )

Roast pork with dried beans

Introduction:

"Taste: the meat is soft and glutinous, and melts in the mouth; the beans are fragrant with meat, slightly chewy, not soft and rotten."

Production steps:

Step 1: wash the dried beans, soak in warm water for 15 minutes, and drain.

Step 2: thaw pork, wash and cut into small pieces; slice ginger, chop garlic and set aside.

Step 3: heat the pot, add a little oil, add pork.

Step 4: stir fry over high heat until discolored, add star anise and ginger slices, change low heat and stir out oil slowly until both sides of the meat are brown.

Step 5: pour in a little soy sauce in turn.

Step 6: pour in cooking wine, stir well over medium heat until the meat is colored.

Step 7: pour in the soaked dry beans for about 1 minute.

Step 8: pour in the right amount of water, slowly pour along the edge of the pot, a little more than meat and beans.

Step 9: bring to a boil, cover and turn to low heat, simmer slowly.

Step 10: about one third of the soup, add a spoonful of salt and stir well.

Step 11: add garlic and stir well.

Step 12: add a little Jinlan soy sauce and stir well.

Step 13: collect the juice.

Materials required:

Streaky pork: moderate

Dried beans: right amount

Ginger: right amount

Star anise: right amount

Garlic: right amount

Old style: moderate

Cooking wine: moderate

Jinlan soy sauce: right amount

Salt: right amount

Note: 1. Dry beans if you like the taste of soft rotten friends, you can extend the bubble time. 2. When the two sides of the meat are brown, it is delicious, and the meat is easy to be cooked. It is not greasy and has a slight burnt aroma in the soft rotten. (when I change color, I change the low heat and fry for 7-8 minutes. I don't need to worry about paste if it doesn't stick to the pan.)

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: other

Chinese PinYin : Gan Dou Jiao Shao Rou