Braised pork with beans(dou jiao hong men rou )

Braised pork with beans

Introduction:

"I've been busy for a whole July, and I've ushered in Qixi. Braised pork has always been dad's favorite, yesterday bought back the best pork. I have no time to cook for a long time, so I use this festival to reward my parents. This time, dry beans are added. The fresh taste of pork and the fragrance of dry beans permeate each other. One is soft and waxy, the other is chewy and rich in taste! When preparing the seasoning, I found a bottle of Tsingtao beer at home. I was very happy. I had tried beer duck before, but this time I'll have beer meat, and Tsingtao beer is my favorite for no reason. Hee hee

Production steps:

Step 1: prepare the ingredients. Soak the dried beans and drain. Wash the streaky pork in cold water and drain.

Step 2: stir fry onion and ginger with a small spoon of oil. Pork in the process of cooking oil, so here do not add too much oil.

Step 3: stir fry the pork until the surface is yellowish.

Step 4: add proper amount of soy sauce to color.

Step 5: add soy sauce to improve taste.

Step 6: add 500ml beer to soak 2 / 3 of the meat.

Step 7: add beans and mix well.

Step 8: add some rock sugar and simmer for 30 minutes.

Step 9: add salt to taste.

Step 10: add the fresh green onion and collect the juice over high heat.

Materials required:

Pork: two Jin

Beans: right amount

Ginger: right amount

Scallion: right amount

Old style: moderate

Soy sauce: moderate

Qingdao Beer: 500ml

Salt: right amount

Rock sugar: 2 pieces

Note: 1. Don't blanch the fresh hot air pork. Wash the blood with cold water and drain it to keep it fresh and tender. 2. Beer instead of water, one can go fishy, two beer enzymes can decompose protein, make meat easier crisp. 3. Don't put salt in too early, it will make meat tight and taste worse.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Dou Jiao Hong Men Rou