Braised kidney beans with bone and ginseng(gu tou can shao si ji dou )

Braised kidney beans with bone and ginseng

Introduction:

"The bone ginseng was given to me by my classmates when I was studying in Kunming. It's the taste of Xiaojie in Chongming County, Kunming city. All ethnic groups in Yunnan have the custom of making bone ginseng, but the taste is different in different places. Some places are pickled with pottery pots, and some places are sealed with leaves. Bone ginseng is made of pork ribs. Take the pork ribs and chop them into meat paste with a chopper. Put in the ingredients such as local wine, pepper, Chinese prickly ash, ginger, garlic and refined salt. Stir and knead them well and put them into a ceramic can for pickling. It is suitable for steaming, boiling, frying, stewing and cooling. It is delicious and has strong national flavor. My family usually use it to cook vegetables or noodles, or cook with vegetables. Bone ginseng contains calcium and a variety of rich nutrients. It can promote the healthy growth of children and has the effect of treating osteomalacia

Production steps:

Step 1: wash the kidney beans, remove the tendons at both ends, and then cut them into small pieces.

Step 2: peel and chop the garlic, and prepare some bone ginseng.

Step 3: heat up the frying pan, pour in the oil, heat up, add garlic and bone ginseng, and stir fry until fragrant.

Step 4: pour in a bowl of water and bring to a boil.

Step 5: stir fry the beans, then cover and simmer the beans.

Step 6: stew the kidney beans, taste the taste, add a little salt and chicken essence, stir well, and then out of the pot.

Materials required:

Kidney beans: 250g

Bone ginseng: 50g

Oil: right amount

Salt: right amount

Garlic: right amount

MSG: right amount

Note: 1, bone ginseng is pickled food, heavy salt, this dish to put less salt or no salt. 2. Beans cooking time should be long, to ensure that beans cooked thoroughly, otherwise poisoning will occur.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gu Tou Can Shao Si Ji Dou