The red bean pole
By VicentaLakin
Friends brought back bean poles from Sichuan's home, which had been frozen in the fridge, and finally took advantage of the weekend, before sleeping. It's delicious. If you like it, it'll be delicious with soybeans or soy sauce
Recipe Recommendations
- pork belly 300g
- Sichuan bean stalk of 5
- cooking wine 1 scoop
- cornflour 15g
- soy sauce 2 spoons
- fennel the 3
- carrots 1 block
- soy sauce 2 spoons
- salt 10g
- ginger 1 block
- garlic sprouts the 2
- salty and fresh
- burn
- ten minutes
- simple
Steps for The red bean pole
1
Prepare the ingredients. Bean poles are ready overnight
2
Water in the pot, five flowers in the pot, garlic leaves, aroma, three ginger slices, boiled to the chopsticks for about 10 minutes
3
When you're cooking bouquets, cut the bean pole, cut the garlic slash, cut the carrots, cut the ginger slices
4
Five flowers boiled and cooled in the water, dried up and cut to about three millimeters. Snippets
5
The frying pan is hot, a small amount of bottom oil is put in, five fragrances are turned and extra oil is poured out after the two sides are tardy。
6
Join the carrot for a minute
7
About half a minute
8
Half a minute down the bean pole
9
It's a fire. Cooking wine
10
One-to-one, with a little water, about half a bowl, three minutes of fire
11
Down in the garlic leaf for a minute
12
It's a starch plate