Braised pork with dried beans
Introduction:
Production steps:
Step 1: soak the dried beans in warm water.
Step 2: put water in the pot and bring to a boil. Add pork and cook until the skin can be poked. Remove and cool.
Step 3: smooth the skin of the meat, color the soy sauce, pour the clear oil and sugar into the pot, and color the skin of the meat after saccharification.
Step 4: Boil the salacious pork in cold water to make it look good and delicious.
Step 5: Boil the salacious streaky pork in cold water. (this is to make the skin look like a wrinkled tiger skin, which is good-looking and delicious.) Take out the air and cut into pieces of uniform thickness for standby.
Step 6: cut the beans, onion, onion and ginger.
Step 7: 2 tbsp of bean paste, right amount of Chinese prickly ash, right amount of Meiweixian, 2 tbsp of oil consumption, mix well in the dry beans. (because both oil consumption and bean paste have salt, salt is not needed.)
Step 8: put the sliced pork in a bowl, cover it with dry beans, steam it for 1 hour. If you like soft glutinous meat, you can increase the steaming time.
Materials required:
Pork: 1000g
Dried beans: 600g
Ginger slices: 7 slices
Scallion: right amount
Onion: 1
Peppers: 2-3
Bean paste: 2 tablespoons
Chinese prickly ash: 10
Fuel consumption: 2 teaspoons
Delicious: moderate
Note: when coloring the skin, avoid water, be careful to scald it, and cover it with a pot cover.
Production difficulty: ordinary
Process: steaming
Production time: one hour
Taste: slightly spicy
Chinese PinYin : Gan Dou Jiao Kou Rou
Braised pork with dried beans
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