Stewed pork slices with kidney beans and tofu bamboo
The weather is getting colder and colder. After thinking about it, at night, let's make a stew for the family who have been working hard all day to serve the meal and warm the stomach.
Recipe Recommendations
- kidney bean 250 grams
- Yuba 100 grams
- onion appropriate amount
- Jiang appropriate amount
- pepper ten pills
- steamed fish oyster sauce 1 scoop
- oyster sauce 1 scoop
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Stewed pork slices with kidney beans and tofu bamboo
1
Pick and wash the kidney beans, cut them into small pieces, place them in boiling water and blanch (when blanch, add two drops of peanut oil to the water to make the kidney beans greener), remove them and use them in cold water, and set aside.
2
Soak the tofu bamboo in cold water, cut into small pieces, and set aside.
3
Wash the pork belly with skin, slice it, and set aside.
4
Heat the pan with oil and saute the green onion and ginger slices until fragrant.
5
Add the pork belly slices and stir-fry until the meat changes color and a little oil comes out.
6
Pour in the kidney bean segments and stir-fry well.
7
Pour in the tofu bars and stir-fry well.
8
Season with steamed fish soy sauce.
9
Season with oyster sauce.
10
Pour in appropriate amount of hot water, add pepper grains, cover the pan and simmer for ten minutes.
11
After the sauce is served, mix appropriate amount of salt.
12
Mix the right amount of chicken essence and serve it out of the pot.