Roasted pork with dried beans
By RafaelWalsh
Taste: The meat is soft and glutinous and melts immediately in the mouth; the beans contain the aroma of meat and are slightly chewy, not the soft and rotten kind.
Recipe Recommendations
- pork belly appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
Steps for Roasted pork with dried beans
1
Wash dried beans, soak in warm water for 15 minutes, drain and set aside.
2
Thaw the pork belly, wash and cut into small pieces; slice the ginger, and chop the garlic for later use.
3
Heat the pan, add a little oil, and add the pork belly.
4
When frying on high heat until color changes, add star anise and ginger slices together and reduce heat to slowly stir out the oil until both sides of the meat are browned.
5
Pour in a little soy sauce in turn.
6
Pour in cooking wine and stir-fry over medium heat until the meat is colored.
7
Pour in the soaked dried beans together for about 1 minute.
8
Pour in the right amount of water and pour slowly along the edge of the pan, not to mention the meat and beans.
9
Bring to a boil over high heat, cover and turn to low heat and simmer slowly.
10
When about one-third of the soup is served, add 1 teaspoon of salt and stir well.
11
Add garlic and stir well.
12
Pour in a little Jinlan soy sauce and stir well.
13
Finally, collect the juice over high heat.Roasted pork with dried beans Make Tips
1. If you like friends with soft and rotten taste, you can soak your hair longer. 2. When the meat is browned on both sides, it is more delicious, and the meat is easy to cook. It is not greasy, soft and rotten with a slight burnt aroma. (When I usually stir-fry and change color, I change to low heat and fry it slowly by myself for about 7-8 minutes. If the pan is not sticky, don't worry about burning!)