Roasted pork with bean tendon stick
By RethaStanton
You can use meat and bean tendon sticks. The rest depends on your own taste. At the request of my family secretary, the taste is sweeter
Recipe Recommendations
- pork belly appropriate amount
- bean tendon appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- kaempferol appropriate amount
- octagonal appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- MSG appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- bean paste appropriate amount
Steps for Roasted pork with bean tendon stick
1
Spread sugar water or honey on the pork belly skin, heat and fry it to wrinkle the skin, then tighten the water (boil it), and change the knife into pieces.
2
Prepare various seasonings.
3
Soak the bean tendon stick in hot water (boiled water I use) for 15 minutes, cut into sections and set aside.
4
Heat the pan with oil, saute the ginger and garlic until fragrant, then add the bean paste and stir fry.
5
Put the meat into the pot and stir-fry it more to avoid getting tired of it.
6
When it's almost time, put the chopped bean tendon stick in, add water, the water is enough to keep the ingredients short, add spices; rock sugar, hook the soy sauce to color, bring to a boil over high heat, simmer over low heat for 15 minutes, collect the water dry, season and stir up the pan, and you're done.