Soy beans are pickled and fresh. It is a delicious soup pot in my hometown.
This has the same advantages as the traditional pickled duxian!
Traditional pickled and fresh vegetables cannot be separated from bamboo shoots, but in winter, pickled and fresh soybeans are the favorite dish of people in my hometown.
Maybe there were no refrigerators at that time, and many people often had salty goods at home in case guests came.
Soybeans are found in every grain jar in rural households.
I don't know who invented this combination of fresh meat and bacon, coupled with the unique fragrance of soybeans, it is so heart-warming!
Especially in the cold winter, you can eat a bowl of pickled soybeans-fat pork fingers, crispy soybeans, fragrant bacon--
In an instant, my whole body felt warm!
pickled soybeans and fresh
By MontanaBogan
Recipe Recommendations
- pork knuckle 900 grams
- bacon 120 grams
- soybean 100 grams
- octagonal appropriate amount
- cinnamon appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for pickled soybeans and fresh
1
Wash the pig's feet, cut into large pieces, wash the soybeans, soak for half a day, wash the bacon and cut into thick slices.
2
Blanch the pig's feet for 3 minutes and wash.
3
Take the pressure cooker, put in appropriate water, and put down the pig's feet.
4
Add a little vinegar, ginger slices, star anise, and cinnamon, bring to a boil over high heat, simmer for 10 minutes, and turn off the heat.
5
Put the pork feet and soup from the pressure cooker into the casserole and put down the soybeans.
6
Put down the bacon.
7
Add cooking wine, onion knots, and bring to a boil over high heat. Simmer over low heat for 40 minutes.
8
Skim off the oil slick.
9
Season with salt.pickled soybeans and fresh Make Tips
1. If you put too much bacon, you don't need to put salt in. 2. If you have time, use a casserole at the beginning, it will taste better. 3. Eat carefully for people with high cholesterol.