Stewed pork with dried beans and vermicelli(gan dou jiao dun fen tiao wu hua rou )

Stewed pork with dried beans and vermicelli

Introduction:

"In the past, we had to dry a lot of dried vegetables in autumn. We had to store dried vegetables ourselves for nearly half a year in winter. Otherwise, we had to eat potatoes, cabbage and radish in winter. At that time, eating dried beans, dried Japanese melons and dried eggplant would also improve the food! It seems that nostalgic food is just for the taste of the past. The dried vegetables with streaky pork are very fragrant and chewy! The color of the dried beans is very dark, but after stewing, they are very green

Production steps:

Step 1: large collection of main raw materials

Step 2: soak the dried beans in warm water for more than one hour until soft.

Step 3: slice pork and set aside.

Step 4: from the oil pot, add onion and ginger stir fry out fragrance.

Step 5: cook the cooking wine, add soy sauce, pepper, pork and stir fry until golden on both sides.

Step 6: add dried beans and stir fry

Step 7: pour in proper amount of water, cover the pot and bring to a boil.

Step 8: stew until the meat is crisp, then add salt.

Step 9: add appropriate amount of hot water and stew the vermicelli. Add chicken essence when you want to get out of the pot. It's best to put enough water at one time

Materials required:

Dried beans: 100g

Pork: 100g

Crystal powder: 50g

Soy sauce in brown sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Scallion: right amount

Salt: one teaspoon

Pepper powder: right amount

Chicken essence: half spoon

Ginger: right amount

Note: Tips: Stewed vegetables must be fragrant with pork, pickled vegetables and then stewed.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: other

Chinese PinYin : Gan Dou Jiao Dun Fen Tiao Wu Hua Rou