Stewed soybean with salted pork leg(xian zhu tui rou dun huang dou )

Stewed soybean with salted pork leg

Introduction:

"In our hometown, every family has to pickle fish and meat before the Spring Festival. It's also a traditional dish in our hometown to cook soybeans with pickled fish and meat. I can't say what's delicious. I'm just used to it. Because there was no refrigerator before, the pigs killed and the fish fished during the Chinese new year could only be pickled and eaten slowly, or the guests came to eat. It's a habit formed over many years. That's tradition. "

Production steps:

Step 1: prepare the ingredients.

Step 2: wash the soybean and soak it for half a day.

Step 3: wash the salted pork leg and soak it for half a day to remove some saltiness.

Step 4: put the salted pork leg into boiling water and take it out.

Step 5: take the automatic cooking pot and put down ginger, onion and cinnamon.

Step 6: put down the beans.

Step 7: put down the bacon.

Step 8: add wine, add more water than the food in the pot.

Step 9: press the beef button to start cooking. (about 80 minutes)

Step 10: cook until 60 minutes, turn over the bacon and continue cooking.

Step 11: cook and open the lid.

Step 12: take out the bacon, cool it, slice it and put it on a plate.

Materials required:

Salted pork leg: 400g

Soybeans: 200g

Ginger: right amount

Scallion: right amount

Cinnamon: moderate

Cooking wine: moderate

Note: 1. The time of salting meat depends on the saltiness of meat. 2. You can also add more water to make bacon and soybean soup.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xian Zhu Tui Rou Dun Huang Dou