Chinese Food
Braised pork with dried beans
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I dried five catties of beans in autumn. It seems that I have only one catty left. After soaking in clear water overnight, they all stretch out again and recover their green sense. The fridge is the streaky pork I bought a few days ago. It seems that it's very suitable for making meat. I gave my father a vegetable yesterday. It's time to make some meat dishes for a change. It's similar to stewing pork with Mei Cai. It's just that Mei Cai is replaced by dried beans. A little change. Send out recipes. More to record your mood.
Cooking ingredients
Cooking Steps
Step1:Soak dried beans one night in advance. Put pork in cold water. Boil. Remove froth. Cook until the meat is done. About half an hour.
Step2:Take out the meat and wipe it with honey and soy sauce. Heat the oil in the wok. The meat skin is facing down. Fry it over low heat until the skin is a little loose. Be careful not to get caught in the oil.
Step3:Cut it into half centimeters. Don't be too thin. Don't be too thick. Too thin to stand. Too thick to taste. The meat is in a deep bowl with the skin facing down. Add onion, ginger, garlic, 1 tbsp oyster sauce, 1 tbsp sugar, 2 tbsp cooking wine, proper salt, mashed bean curd and pour a sauce on it. Steam for 50 minutes and 1 hour.
Step4:Cut the dried beans into sections. Stir fry the garlic in the wok. Add some old soy sauce and stir fry.
Step5:Steam the meat for an hour. Add the fried beans. Steam for about half an hour.
Step6:Filter the soup out
Step7:Take a plate. Turn the meat upside dow
Step8:Wok. Thicken the filtered sou
Step9:Directly over the meat. The amount of all the spices. It's just a personal taste. I'm just eating well. Like to eat salty salt.
Cooking tips:There are skills in making delicious dishes.
