Sourbeans back to the pot
By VicentaLakin
Recipe Recommendations
- pork belly 1 small piece
- sour beans 200 grams
- green pepper one
- red pepper one
- Jiang appropriate amount
- bean paste appropriate amount
- cooking wine appropriate amount
- oil appropriate amount
- garlic slices appropriate amount
- salt appropriate amount
- hot and sour
- fried
- ten minutes
- ordinary
Steps for Sourbeans back to the pot
1
Five flowers in cold water, with appropriate quantities of water and wine, and a few gingers
2
And the fire boiled open, and it was turned into a small fire
3
Keep cooking until chopsticks are easily inserted
4
Cooked bouquets and cut them, and prepared other ingredients
5
Hot pots, a little oil, soybean sauce, fried
6
When red oil comes out, peppers and garlic are added to the fire
7
(b) The fragrance of the fragrance and the fragrance of the fragrance of the fragrance continue to be turned over until the oil and fat of the fragrance of the fragrance becomes red
8
Add the sour bean horns and continue to fry
9
It's just a little bit of salty after it's even
10
Incoming。Sourbeans back to the pot Make Tips
1. When boiling pork belly, place it in cold water and add cooking wine and ginger slices to help remove the gamey smell. Cook the meat until it is 80-90% done, meaning a chopstick can be easily inserted into it. Remove and let it cool; this makes it easier to slice.
2. You can chop the bean paste finely to make it easier to stir-fry out the red oil. Add green and red peppers and garlic slices and stir-fry, then add the pork belly. It is best to stir-fry the pork belly a bit longer to let it release a little oil, which will make it more fragrant when combined with the pickled beans. Finally, add salt, but be careful not to add too much, as both the bean paste and pickled beans contain salt.