Braised pork with dried beans

Braised pork with dried beans

Introduction:

Production steps:

Step 1: soak the dried beans in warm water.

Step 2: put water in the pot and bring to a boil. Add pork and cook until the skin can be poked. Remove and cool.

Step 3: smooth the skin of the meat, color the soy sauce, pour the clear oil and sugar into the pot, and color the skin of the meat after saccharification.

Step 4: Boil the salacious pork in cold water to make it look good and delicious.

Step 5: Boil the salacious streaky pork in cold water. (this is to make the skin look like a wrinkled tiger skin, which is good-looking and delicious.) Take out the air and cut into pieces of uniform thickness for standby.

Step 6: cut the beans, onion, onion and ginger.

Step 7: 2 tbsp of bean paste, right amount of Chinese prickly ash, right amount of Meiweixian, 2 tbsp of oil consumption, mix well in the dry beans. (because both oil consumption and bean paste have salt, salt is not needed.)

Step 8: put the sliced pork in a bowl, cover it with dry beans, steam it for 1 hour. If you like soft glutinous meat, you can increase the steaming time.

Materials required:

Pork: 1000g

Dried beans: 600g

Ginger slices: 7 slices

Scallion: right amount

Onion: 1

Peppers: 2-3

Bean paste: 2 tablespoons

Chinese prickly ash: 10

Fuel consumption: 2 teaspoons

Delicious: moderate

Note: when coloring the skin, avoid water, be careful to scald it, and cover it with a pot cover.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: slightly spicy