Stewed pork with dried cowpea and garlic

Stewed pork with dried cowpea and garlic

Introduction:

"Sichuan people can eat anything as a side dish of meat. The derived series include: garlic sprout, garlic sprout, dried cowpea, Guokui and lianhuabai. According to the weather of four seasons, they can match the vegetables of the season. Autumn should eat dried cowpea pot meat, see the market has sold high price off-season vegetables garlic seedlings, my heart is still itching. Even if it's not a good time to eat garlic sprouts, I don't hesitate to buy my dried cowpea double cooked pork

Production steps:

Step 1: soak the dried cowpeas in warm water half a day in advance.

Step 2: put the pork into the pot in cold water, boil the water for five minutes, and wash away the blood foam.

Step 3: slice pork.

Step 4: green pepper, garlic, oblique knife.

Step 5: chop the bean paste and slice the garlic.

Step 6: stir fry the meat slices in a hot pan with less oil until the oil comes out, and then take them out for use.

Step 7: in another pot, heat up the pot with less oil, add bean paste and garlic slices, stir fry until fragrant, add a large spoon of Laoganma Douchi, stir fry evenly.

Step 8: season with a little sugar.

Step 9: stir fry the meat evenly.

Step 10: stir fry the soft dried cowpeas for a while.

Step 11: stir fry green pepper evenly.

Step 12: stir fry garlic for a while, add salt and chicken essence to taste.

Materials required:

Pork: moderate

Dried cowpea: appropriate amount

Garlic sprouts: right amount

Green pepper: right amount

Garlic: right amount

Sugar: right amount

Salt: right amount

Bean paste: right amount

Chicken essence: appropriate amount

Laoganma Douchi: right amount

Note: dried cowpea is the sun dried cowpea. It needs to be soaked in warm water before cooking. It tastes dry and delicious, which increases the taste level of the dish.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: garlic