Roast pork with dried beans

Roast pork with dried beans

Introduction:

"In the past, my mother would sun dry all kinds of dried vegetables every year, such as white pepper, dried beans, dried eggplant, dried cucumber, and so on. She would make part of all kinds of seasonal vegetables for other seasons to eat. Although there are fresh vegetables all year round, this method has been continuing. Dried beans are made of tender cowpeas, which are washed and exposed to the sun. Dried beans will be very hard after being dried, and will slowly soften after being put into a water sealed jar for a period of time, unlike the dried beans bought in the market. My favorite way to eat dry beans is to make soup with dried fish and add some sour radish, which is delicious in my memory; or stir fry with chopped pepper, especially for rice; but these methods are suitable for dry beans stored in jars at home. We now dry beans are hard, better preservation, each time before eating with warm water bubble hair for half an hour or so until soft and then cooked

Production steps:

Materials required:

Dried beans: right amount

Streaky pork (diced into 2cm Square): appropriate amount

Pickled dry beans: Pork: 1:1

Streaky pork (diced into 2cm Square): appropriate amount

Garlic: right amount

Ginger: right amount

Scallion: right amount

Dry pepper: right amount

Old style: moderate

Sugar: right amount

Large material: moderate amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet