I have to find a way to make this old broad bean delicious!
It's definitely not delicious so old. Thinking of the practice of burning small potatoes with minced meat in Hunan cuisine, this old broad bean starch is heavy, so cook it like a potato!
Don't mention that when the old broad beans are boiled like this, the taste is extremely delicious. It tastes much better than when cooked with the small potatoes. It is the same powder, but it is more delicious. The soup made from cooked with the broad beans is fresher than when cooked with potatoes. When eating it with this bibimbap, Tuotuo Dad finished three large bowls alone. Unexpectedly, he accidentally planted willows and became colorful. I thought of a new way to make a dish, haha! Try making an upgraded version next time, and it will definitely be even fresher!
Chop pepper, minced pork and broad bean stew
By DeionWolff
Recipe Recommendations
- broad bean One catty
- pork 50 grams
- oil appropriate amount
- soy sauce small amount
- chopped pepper sauce two tablespoons
- bean paste a small spoon
- water half pot
- salt two spoonfuls
- chicken essence appropriate amount
- pepper appropriate amount
Steps for Chop pepper, minced pork and broad bean stew
1
Wash 1 pound of broad beans and strain dry, and chop 50 grams of pork (fat and lean mixed in half) into powder.
2
Pour appropriate amount of oil into a frying pan, heat over high heat until 80% hot, add in the minced meat and cook well.
3
Pour in a small amount of soy sauce and stir-fry well to color, then add two tablespoons of chopped pepper paste and one small spoon of bean paste, and stir-fry until fragrant.
4
Add in broad beans and stir fry well.
5
Add half a pot of water and two spoonfuls of salt, stir well, cover the lid, bring to a boil over high heat, and simmer for 15-20 minutes.
6
Cook until the water reaches 80% dry, add chicken essence and pepper powder to taste, then transfer it into a small pot, heat again until boiling, and turn off the heat and serve.