Beijing style drink side dish "mixed skin bean paste"(jing wei er yin jiu xiao cai shi jin pi dou jiang )

Beijing style drink side dish "mixed skin bean paste"

Introduction:

"The old Beijing bannermen have a drink side dish in winter called" bean paste "or" skin bean paste ". It is made from pork skin and other raw materials. When making bean paste, you must scrape off the oil on the skin of the meat first. You must not omit it, otherwise it will not be refreshing. Usually, when making pea sauce, you need to put watery soybeans, green beans and soaked peanuts in it. Then there are big pickled melons and carrots in Beijing, and some pickled old pickles. But I think it's better to put pickled melons in it. Pickled melons are not very salty when they are used after being soaked in water. It's crispy and delicious when they are chewed. Today's Beijing style Er PI soybean paste uses more materials, so it's called "assorted PI soybean paste". The method of Beijing style Er PI soybean paste is very simple. You can see it at a glance, and the method is as follows. "

Production steps:

Step 1: put the skin of the meat under the water and boil for 10 minutes.

Step 2: after cooking, take out the skin of the meat, scrape off the fat and cut it into small pieces.

Step 3: put the spice in the box and cover it.

Step 4: put the spice box into the pot, pour water into the pot, and add onion and ginger.

Step 5: pour in the cut meat skin, and then pour in a little Shaojiu.

Step 6: add fresh soy sauce and rock sugar and bring to a boil.

Step 7: bring the soup to a boil, reduce the heat to 1 hour, and remove the material box, onion and ginger.

Step 8: then pour in the soaked beans, peanuts and diced carrots.

Step 9: cook until the carrots are soft and rotten, add the diced melon and mustard, and then continue to cook for 10 minutes.

The tenth step: cook with salt and MSG for the final seasoning.

Step 11: adjust the flavor, turn off the heat, pour the cooked soy sauce into the fresh-keeping box and cool it. After the soy sauce is completely cooled, put it in the refrigerator for several hours.

Step 12: take out the code plate after the broth solidifies.

Materials required:

Fresh pigskin: 600g

Smoked dried beans: 200g

Peanuts: 150g

Soybeans: 150g

Green beans: 150g

Diced carrot: 200g

Pickled melon: 120g

Diced mustard: 120g

Star anise: 3

Pepper: 2G

Cinnamon: 2G

Fragrant leaf: 1 piece

Scallion: 30g

Ginger slices: 20g

Shaojiu: 20g

Fresh soy sauce: 40g

Refined salt: 10g

MSG: 3 G

Rock sugar: 15g

Water: moderate

Note: soybean paste features: red color, elastic teeth, salty taste, delicious taste, diverse materials, rich nutrition. Warm tips: 1. It takes a long time to make skin soybean paste, so that its gum can be more integrated into the soup. The skin soybean paste made in this way can taste better. When cooking, use a small fire. If the fire is big, the soup will not look transparent. Steaming is better. The soup will be very thorough, but the steaming time will be longer. 2. Materials can be diverse, nutrition will be more abundant, such as dried incense, water chestnut can also be used. This dish of "Beijing style bean paste" is ready. This dish can be used as a drinking dish in the Spring Festival family dinner. It's very good. When eating, it will taste better with a dish of vinegar and garlic sauce. For your reference!

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jing Wei Er Yin Jiu Xiao Cai Shi Jin Pi Dou Jiang