Stewed pork with rice and bean skin
By FordO'Reilly
Rice beans, commonly known as rice beans, are actually flat kidney beans, cooked and dried, and stewed. Don't have a taste. Kidney beans must be plump and mature with full grains. Otherwise, a thin piece will have no taste after drying. Therefore, bean skins are usually dried after autumn, and packaging sold in supermarkets generally says "Autumn Bean Skin".
Recipe Recommendations
- pork belly 150 grams
- vermicelli 100 grams
- red pepper of 4
- star anise of 2
- Jiang 4 tablets
- onion 1 segment
- salt 1 teaspoon
- soy sauce 1 scoop
- peanut oil 1 scoop
Steps for Stewed pork with rice and bean skin
1
The autumn bean skins packaged in the supermarket are rice bean skins. It's a Yimeng specialty.
2
Put the rice bean skins in blisters for more than 4 hours, drain and remove for later use.
3
Soak the vermicelli in warm water until soft.
4
Cut pork belly into small pieces.
5
Cut the green onion into small pieces, slice the ginger into slices, and prepare the anise pepper.
6
Put oil in a hot pan, add ginger, pepper, and anise and stir fry, add meat and stir fry.
7
Add rice and bean skins and stir fry.
8
Put a bowl of water and add the vermicelli.
9
After boiling, add salt and soy sauce to taste, turn to low heat, and simmer for about 15 minutes, until there is a little left in the soup.Stewed pork with rice and bean skin Make Tips
If the bean skins have not been removed during the sun, take care to remove them after soaking, otherwise it will be troublesome to eat.