Steamed pork with dried bean(you er bu ni dou gan zheng rou )

Steamed pork with dried bean

Introduction:

"In the past, when I was at home, I used to eat more dried lentils, most of which were used for cooking during the Spring Festival. It's only in recent years that we've seen this kind of dried beans, but there's little difference in taste. With this kind of dried beans and meat and vegetables, the dried beans are soft and tender, delicious, and the pork is fat but not greasy. It's a great appetizer. "

Production steps:

Step 1: get the ingredients ready.

Step 2: soak the dried beans in water.

Step 3: wash pork, add cooking wine and blanch ginger slices.

Step 4: pan fry the skin of the meat in a small oil pan.

Step 5: cut the fried pork into large pieces, and tie the pickled dried beans on the meat.

Step 6: add soy sauce, cooking wine, soy sauce, salt, chicken essence and sugar, mix well and steam until the meat is crisp.

Step 7: pour the steamed meat into the pot and remove the juice.

Step 8: fat but not greasy, after the appetizer of dried bean curd steamed meat is done.

Materials required:

Pork: 500g

Dried beans: 1

Ginger: moderate

Soy sauce: 2 tablespoons

Old style: 1 teaspoon

Cooking wine: 1 tablespoon

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Note: fried skin is easy to splash oil, to be careful, you can cover the pot, small fire fried more safe.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : You Er Bu Ni Dou Gan Zheng Rou