Roast pork with dried beans(gan dou jiao shao rou )

Roast pork with dried beans

Introduction:

"Braised pork in brown sauce is a dish that Chinese people will never get tired of. It can be said that it is a national dish. In the north, there is the practice of the north, and in the south, there is the practice of the south. After several experiments, I have a set of my own practice. In particular, I have added my own dried beans, and the meat is soft and glutinous, which will melt in the mouth. "

Production steps:

Step 1: cut the pork into 2 cm square mahjong pieces;

Step 2: boil water in the pot, add ginger and cooking wine, put the cut pork into boiling water, boil it to change color, remove it, wash it and drain it for use;

Step 3: soften the dried beans with water;

Step 4: prepare the seasoning;

Step 5: pour oil into hot pot, add sugar, stir fry sugar color;

Step 6: stir fry the white sugar until it turns yellow and foams, then add the boiled pork

Step 7: after coloring the pork, add the seasoning in step 4, a little cooking wine, continue to stir fry, add hawthorn;

Step 8: pour in boiling water, no meat can be; you can change the casserole slow stew in low heat;

Step 9: put in the pickled dry beans, put in a small piece of rock sugar, put in the right amount of salt, a little soy sauce, high heat juice;

Step 10: soft, waxy and sweet braised pork with dried beans

Materials required:

Pork: 500g

Dried beans: right amount

Oil: right amount

Salt: a little

Sugar: 4G

Scallion: right amount

Ginger: right amount

Garlic: right amount

Chinese prickly ash: 10

Star anise: 2 capsules

Cinnamon: 1 yuan

Fragrant leaves: 3 pieces

Soy sauce: moderate

Rock sugar: 1 piece

Cooking wine: a little

Chili: 2

Hawthorn: 3 pieces

Note: 1, must buy streaky pork with skin, a thin layer of fat, and then a thin layer of fat; 2, you can match your favorite dry beans, potatoes and so on; 3, salt must be put after, otherwise the meat will be firewood; 4, must not fire when frying sugar, otherwise there will be bitter taste; 5, put hawthorn is to make the meat cooked quickly, but also can be greasy, no Hawthorn put a little Vinegar; 6, blanch meat with cold water, stew must use boiling water; 7, put in rock sugar juice, is to make braised meat color bright. (unfolding)

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Gan Dou Jiao Shao Rou