preserved bean jelly
By GerardoTromp
I remember when I was a child, every family in the yard would cook this dish every year during the twelfth lunar month. I used the pork, stewed meat, and the meat skins left over from making meatballs, served with green beans and soybeans, dried beans and carrots. You can also put some potatoes and cabbage cakes. They were all some of the family dishes that were used to make the winter. Boil a pot of these wax beans, place them in the large water tank in the yard, and let them solidify naturally. Winter at that time also felt colder than now, so it could be kept for a long time. When eating, cut off a piece and pour it with the sauce mixed with vinegar, garlic and sesame oil. In those times of material scarcity, it was really an indispensable New Year dish during the New Year. The meat skin I used today was blanched with water in advance, washed and processed.
Recipe Recommendations
- pork skin appropriate amount
- carrots appropriate amount
- green beans appropriate amount
- soybean appropriate amount
- spiced powder appropriate amount
- dried red pepper appropriate amount
- cinnamon appropriate amount
- cooking wine appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for preserved bean jelly
1
Look at the ingredients.
2
Blanch the meat skin in advance, wash it, and soak it in clear water for later use.
3
Cut the carrot into small pieces.
4
Also dice the five-spice dried bean curd.
5
Put cooking wine and soy sauce, green onion and ginger, aniseed, cinnamon, and dried red pepper in the pan. Green soybeans and meat skins.
6
Boil over high heat and simmer over low heat.
7
Stew until the meat skin is soft and rotten, add carrots, five-spice dried bean curd, salt, and collect the soup over high heat.
8
Turn off the heat when simmer until the soup becomes thick.
9
After cooling, place it in a crisper and allow it to solidify.
10
Cut into slices when eating.