Stewed pork tail with soybeans
By VicentaLakin
Recipe Recommendations
- slightly spicy
- simmer
- an hour
- senior
Steps for Stewed pork tail with soybeans
1
1. The pig's tail is shaved three times at sharp speed, and cut into sections for later use
2
2. Sit in the pot and boil water, put the pigtail into the pot with cold water, add Erguotou, ginger slices, boil the blood and remove it for later use
3
3. Soak soybeans in water for 2 hours, fully soak for hair before use
4
4. Sit in the pan and heat up the oil, add 60% to the heat, star anise, cinnamon, ginger, and saute until fragrant
5
5. Add beef paste, chili and red oil and stir-fry until fragrant
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6. Stir fry the pork tail for 2 minutes until color
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7. Add soybeans and stir fry for 1 minute
8
8. Add the stock, bring it to a boil over high heat, add homemade ingredients and salt, turn to medium to medium heat and simmer for 1 hour, collect the juice over high heat, pour on the steamed fish soy sauce, stir fry evenly, and take off the pan. In addition, I only trust Li Kum Kee for steamed fish soy sauceStewed pork tail with soybeans Make Tips
Luo Li Basu:
1. Soaking soybeans in advance can save firing time
2. The pigtail has a strong fishy smell, and the effect of flying water with Erguotou is much better than that of cooking wine.
3. This dish is delicious and delicious. First, it is the delicious and sticky nature of the soybean pigtail itself. Second, it is the mellow sauce aroma of the beef sauce. Third, it is the spicy and long spicy nature of the chili red oil. Fourth, it is the medicinal aroma of star anise cinnamon.
4. Pour steamed fish soy sauce before serving the pot. First, it enhances freshness and second, it enhances aroma. However, the aroma of steamed fish soy sauce can easily volatilize when exposed to heat, so I use it last. Turn it evenly and serve it out of the pot. In addition, I only trust Li Kam Kee for steamed fish soy sauce
5. Don't dry the juice, just collect 90% of it. Leave a little soup to taste better
6. This dish is suitable for both hot and hot
1. Soaking soybeans in advance can save firing time
2. The pigtail has a strong fishy smell, and the effect of flying water with Erguotou is much better than that of cooking wine.
3. This dish is delicious and delicious. First, it is the delicious and sticky nature of the soybean pigtail itself. Second, it is the mellow sauce aroma of the beef sauce. Third, it is the spicy and long spicy nature of the chili red oil. Fourth, it is the medicinal aroma of star anise cinnamon.
4. Pour steamed fish soy sauce before serving the pot. First, it enhances freshness and second, it enhances aroma. However, the aroma of steamed fish soy sauce can easily volatilize when exposed to heat, so I use it last. Turn it evenly and serve it out of the pot. In addition, I only trust Li Kam Kee for steamed fish soy sauce
5. Don't dry the juice, just collect 90% of it. Leave a little soup to taste better
6. This dish is suitable for both hot and hot