Stewed pork with soybeans(mei wei jia chang huang dou men zhu rou )

Stewed pork with soybeans

Introduction:

"Hakka dish: stewed pork with soybeans is a delicious food for winter supplement. It can supplement calcium and nourish the skin. Soybeans are called soft gold, plant protein, soybean lecithin, multiple amino acids. The combination of tonic food and pork is a super delicious food with soft, waxy and nutrition! There are several ways to make soft glutinous rice with soybeans. 1. Stew for a long time, and cook it rotten by firepower time (you can use this method when stewing pig's feet with soybeans). 2. Soak soybeans overnight. 3. Stir fry soybeans before cooking. It's also easy to make them soft and waxy. And it can get rid of the beany smell. "

Production steps:

Step 1: Ingredients: pork, soybean, Siji sauce, brown sugar, soy sauce, cooking wine.

Step 2: stir fry the soybeans in a dry pan until they bounce. It's a little cracked.

Step 3: wash the fried soybeans and soak them in water. Cut the pork into pieces.

Step 4: mix pork with Siji sauce and soy sauce wine and marinate for about 10 minutes.

Step 5: put seasoned pork in a dry pan without oil.

Step 6: add soybeans.

Step 7: add appropriate amount of water, as shown in the picture.

Step 8: put 1-2 spoonfuls of sugar, like sweet mouth more sugar.

Step 9: bring to a boil over high heat, change to low heat and simmer until the pork is soft enough or simmer until the juice is collected. More juice is better for rice.

Materials required:

Pork: 250g

Soybeans: 50g

Four seasons sauce: 1 teaspoon

Brown sugar: 1-2 teaspoons

Soy sauce: moderate

Cooking wine: 1 teaspoon

Note: sugar: can be white sugar, but piece sugar, brown sugar is better. If you want a strong color, you can add some old style.

Production difficulty: ordinary

Technology: stewing

Length: 20 minutes

Taste: salty and sweet

Chinese PinYin : Mei Wei Jia Chang Huang Dou Men Zhu Rou