This time, from China, the most important thing is books, and the most important thing is food.
Dried beans are also carried back. One big bag was dried by grandma herself, and the other big bag was carefully selected by grandma.
I haven't eaten this dish yet, how can I miss it?
Choose live meat on pig shoulders. It is not fat, but it also melts in the mouth when it is cooked. It is very soft.
With two dishes, this lunch is very comfortable.
Roasted pork shoulder pork with dried beans
Recipe Recommendations
- salty and fresh
- burn
- several hours
- simple
Steps for Roasted pork shoulder pork with dried beans
1
The dried beans are tender and fresh beans selected by my great-aunt and dried in the sun. Different from the ones sold outside and baked, the color is lighter, the taste is softer and meaty. Use cold water to soak it in the morning, use it in the morning, and eat it at noon.
2
Bone the pork shoulder meat and cut it into small pieces. I also put the big bones together, with more meat flavor. Go through the water first to remove the foam.
3
Slice ginger, onions and scallions thinly.
4
Add less oil in the pan, stir-fry the onions, ginger, and peppers until fragrant, then add the meat and stir fry until it starts to burn. Pour in the cooking wine. After the smell of alcohol exudes, add the broth and star anise, and bring to a boil. Cover and simmer over low heat for an hour.
5
After an hour, add salt, soy sauce and soaked dried beans. If you have time, just soak for a while. If you don't have time, you can directly open fire and boil it, and then continue to cover it with low heat for half an hour.
6
After half an hour, open the lid and turn to medium heat to collect the juice. When the juice is half left, add the rock sugar. Rock sugar not only seasons, but also makes the juice harvest faster and becomes more viscous. Taste it and see how much juice you want. Pour a small spoonful of vinegar on the pan and serve.