Stewed soybean with braised pork and bone(hong shao rou gu dun huang dou )

Stewed soybean with braised pork and bone

Introduction:

"Stewed pig's feet with soybeans" and "stewed in brown sauce". Well, stewed soybean with meat and bone is still braised in soy sauce. You don't eat it. In fact, I haven't eaten it several times, but I have the impression that my father made it for me when I was a child ~ ~ ~ today is December 24, 2012, Christmas Eve. Let's have a big meal on this Christmas Eve night. Let's merge Chinese and Western cultures. Hey, hey

Production steps:

Step 1: soak the soybeans in advance at night, boil the meat and bones in boiling water, and remove the blood.

Step 2: heat the oil pan and pour in the mustard oil.

Step 3: stir in onion and ginger.

Step 4: stir fry the meat under water.

Step 5: pour in yellow rice wine, cover and simmer for a while.

Step 6: pour in June fresh soy sauce and stir fry, then pour in the soybeans.

Step 7: Sprinkle with Li Jinji's Secret braised sauce.

Step 8: pour in proper amount of boiling water and stir fry evenly.

Step 9: cover and simmer for 1 hour, sprinkle a little monosodium glutamate, stir fry with proper amount of sugar and sprinkle with Scallion before leaving the pot.

Materials required:

Meat and bone: 5

Soybeans: a big bowl

Scallion: 3

Ginger: 5 pieces

Salt: right amount

Yellow rice wine: right amount

White granulated sugar: right amount

MSG: right amount

June fresh soy sauce: right amount

Li Jinji's Secret braised sauce: right amount

Mustard oil: right amount

Precautions: 1. Open the cover and stir fry in the middle of the time. Add water when the sauce is dry. 2. Because the meat bones and soybeans need to be stewed to make the meat crisp, the cooking time of this dish is a little longer. You can also pour the prepared materials into the pressure cooker together to make the cooking faster. 3. Meat bone is not as greasy as braised meat, and it's cooked with a little mustard oil, so it's safe to eat this dish if you're afraid of fat.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou Gu Dun Huang Dou