How to cook braised pork with soybeans, red beans can be boiled with braised pork

First the young man poured the soybeans into a bowl, then poured hot water into it, soaked the soybean gold, and then cut a piece of pork belly. Cut the pork belly into small pieces and pat a little ginger.

Then you can start cooking by pouring a little water into the pot and then putting the ginger in it, while also putting the pork belly in it and boiling it for a while, and then rinsing the pork belly under cold water when cooked. Then heat the oil in the pan, pour a little bean paste into the pan, and then put the pork belly in it and stir-fry.

After the pork belly changes color, you can add dark soy sauce, as well as spices such as kaempfera and star anise, so that the cooked pork belly will taste more fragrant. After stir-frying for a while, add dried chili peppers and peppercorns, and after stir-frying for a while, put the soybeans that have just been soaked in hot water into it, add soybeans and fry them for a while, and then add water to boil in them.

After boiling for a period of time, you can get out of the pot, try to see if the soybeans will be tender, if you will, you can get out of the pot, sprinkle the green onion on it, and then you can put it on the plate, a delicious soybean fried bacon is ready, and it smells particularly fragrant.

500g of pork belly, 500g of soybeans, a small amount of ginger, an appropriate amount of rock sugar, an appropriate amount of braised soy sauce, an appropriate amount of light soy sauce, an appropriate amount of spiced star anise, an appropriate amount of starch powder, an appropriate amount of chicken essence, and an appropriate amount of cooking wine.

Cooking steps: Step 1 5

Soybeans are soaked in water in advance (soaking for eight hours is the most comfortable) The pork belly is cut into lumps, and the size is according to your own taste (you can blanch the cooking wine to remove the smell, I don't blanch the pork belly if I don't think it's necessary).

Step 2 5 Heat the oil in the pot and add a little more rock sugar (some people like sweetness can have more), the rock sugar is burned and the meat is stir-fried to color The pork belly is stir-fried to get oil, burst dry a little bit, add two spoons of light soy sauce Two tablespoons of braised soy sauce (I added a little watercress to make it fragrant, Chongqing people must bring Pixian waterpaste to stir-fry the meat, otherwise it will lose its soul) Stir-fry is not mushy.

Step 3 5 Add a little spiced star anise ginger slices, pour in soybeans Flood the ingredients Bring to a boil over high heat and simmer over low heat (stew until the soybeans melt in your mouth The pork belly is fragrant and tender and flavorful, generally one and a half to two hours) Due to the time relationship, I don't want to burn for so long, I must take out the housekeeping artifact and press the voltage cooker for 20 minutes.

Step 4 5 Open the lid and sprinkle some chicken essence into the water to reduce the juice (I like braised meat gravy to soak rice, so thicken, personal preference).

Braised pork is one of the hot recipes. With pork belly as the main ingredient, it is best to choose a three-layer meat (pork belly) with fat and lean sides. The cooking technique of braised pork is mainly in a casserole, which is fat and thin, sweet and fluffy, and melts in the mouth.

Braised pork is widely spread throughout our country and is a famous popular dish. The recipe of braised pork is also varied, and here I will bring you the method of braised pork and stewed soybeans.

1. Wash the pork and cut it into pieces, and wash the soybean mouth.

2. Cut the green onion into sections, slice the ginger and wrap the garlic cloves in garlic.

3. Blanch pork.

4. Don't put oil in the pot, stir-fry the blanched pork until the oil comes out, if there is too much oil, pour off a part.

5. Add ginger slices and ingredients and stir-fry until fragrant.

6. Pour the dark soy sauce and stir-fry to color.

7. Pour in a sufficient amount of boiling water, add the remaining spices and rock sugar, bring to a boil over high heat, and simmer over low heat for about 1 hour.

8. When the meat is about to simmer, add soybeans, add salt, and simmer for about 10 minutes until the soybeans are cooked.

9. Collect the juice over high heat.

Before the soybeans are braised pork, the soybeans are first soaked for a few hours, and then stewed with the braised pork, adding light soy sauce, dark soy sauce, cooking wine, star anise, and various condiments.

Braised pork can be eaten with red beans because these two foods are incompatible with each other and are rich in nutrients. Red beans have laxative, diuretic and swelling effects, so eating red beans often can clear blood and eliminate fatigue of internal organs, which is especially beneficial for patients with heart disease and kidney disease. This bean also has the saying of "long-term food and thin people", which has a certain effect on senile obesity.

Eaten with meat, the nutritional value is higher, and the nutrients in it complement each other's strengths. If you want to eat red beans and barley, you can try to make pork rib soup, which will not be greasy and more conducive to achieving the desired effect! The stewed braised pork is so greasy, maybe you won't be able to eat it when it's ready.

Braised pork - a delicious dish that can't be resisted by a cluster of meat. Only one condiment was used to cook the braised pork this time, Lee Kum Kee's secret braised sauce, and the braised pork was bright in color and fragrant in the mouth, which was very delicious. I think it's a lazy method of braised pork, which is best suited for some novices and novices, and will definitely surprise you and make you feel confident in making good food.

Cooking tips for braised pork.

It is best to use a layer of fat and a thin layer of pork belly, and the braised pork made is the most beautiful and delicious. The pork belly should be stir-fried in oil, and the surface is slightly yellow before being fired, so that the taste of the pork belly is not greasy.

The preparation of stir-fried meat with soybeans is as follows:Ingredients: a small piece of pork, 250g of soybean sprouts, 1 sharp pepper, appropriate amount of green onion, ginger and garlic, a small amount of oyster sauce, appropriate amount of salt, appropriate amount of peanut oil.

Steps: 1. Finely chop the ginger, pat the garlic and mince it, shred the green onion, and shred the pepper for later use.

2. Cut the pork into small pieces and marinate it with cooking wine, a small amount of sugar and light soy sauce.

3. Wash and drain the bean sprouts.

5. Pour oil into the pot and add green onions, ginger and garlic.

6. Wait for the green onion, ginger and garlic to stir-fry until fragrant, add the marinated meat, fry until the meat is white, pour a little dark soy sauce to color, and continue to fry.

7. Pour in the peppers and stir-fry again.

8. Put in the bean sprouts and continue to stir-fry, because the soybeans have some beany smell, all fry for a while, you can also add a little water, cover the pot and simmer for a short time after stir-frying, in short, in order to match your own taste, add a little oyster sauce and an appropriate amount of salt when you are about to get out of the pot, and you can get out of the pot after tasting the saltiness.

9. The finished product is pictured above.

Ingredients: 500 grams of pork belly, 300 grams of soybeans, 5 grams of ginger, a teaspoon of dark soy sauce, a spoonful of light soy sauce, 10 grams of sugar, 10 grams of cooking wine, 3 star anise, 5 grams of Sichuan pepper, 3 bay leaves, appropriate amount of salt.

Method 1: Soak soybeans in cold water for more than 3 hours; Wash the pork and cut it into pieces, drain and set aside; After the pot is hot, add the pork and stir-fry the water to dry and stir-fry the oil. Pour out the excess oil in the pot, add star anise, Sichuan pepper, ginger, and bay leaves and stir-fry until fragrant, add the meat, and add dark soy sauce to make the meat color.

Add boiling water to submerge the meat, add salt, light soy sauce and white wine. The more liquor is added, the more tender the meat is, the more fragrant it is, and the meat is fragrant after stewing. Add the soaked soybeans, cook on high heat for half an hour, then turn to medium heat and simmer until the meat is soft.

Two soybean braised pork.

Wash the semi-fat and lean meat with skin and cut it into cubes, soak the soybeans in water, bean paste, sugar, ginger, garlic, dried chili, grass fruit, cinnamon, soy sauce, and salt. Put a little oil in the wok, fry the sugar until brown, and then stir-fry the meat pieces to color; Add an appropriate amount of bean paste and stir well, add an appropriate amount of water, soy sauce, salt, garlic, ginger, dried chili, grass fruit, cinnamon, a little sugar (or not) after boiling, turn to medium-low heat and simmer until the meat is rotten.

Three braised pork soybeans.

Half-fat, half-lean pork with skin is not tasty if it is all lean; Roast the meat in a pot, pour the pork cut into small pieces, burst it, and dry the water; Then add soy sauce, sannai, star anise, a few peppercorns (you can also leave them out), and ginger to stir-fry until fragrant, and at the same time let the soy sauce wine color the pork; Add the soaked soybeans and stir-fry them together for a while. Then add water, the amount of water to submerge the meat a little more. After the water is boiled, simmer over low heat, add an appropriate amount of sugar at the same time, and the water can be boiled dry and ready to come out of the pot.

1. Cut the pork belly into pieces and remove the blood and smoth, remove the blood and foam, rinse and set aside. Washed soybeans;

2. Put an appropriate amount of water in the pot and boil the wolfberry, red dates, garlic, ginger slices, peppercorns, bay leaves, star anise, cooking wine and other water;

3. After putting in the pork belly and simmering for 40 minutes, add brown sugar, soy sauce to adjust the color, then put the soybeans in and cook for 15 minutes;

Enjoy.

It's okay to run until you're very fat.

It's better to soak for a day and bless you.

Ingredients: 500 grams of cowpeas.

800 grams of foreleg meat.

2 scoops of dark soy sauce.

Ginger 3 slices. Salt 2 grams.

Sugar 3 grams. 1 tablespoon of cooking wine.

The preparation of braised pork and roasted beans.

Blanch the meat in the pot, put it in a pot under cold water, add cooking wine to braised pork and roast beans Step 1 5 spoons of rapeseed oil, the more the better, the green onion, ginger and garlic in the pot to stir-fry the braised pork and roast the beans Step 2 Blanch and clean it after blanching, add the green onion, ginger and garlic and pour in the meat to stir-fry the braised pork and roast the beans Step 3 Add dark soy sauce, sugar, and chicken essence to continue to stir-fry the braised pork and roasted beans Step 4 Stir-fry for 5 minutes and then add water, I add two large bowls, bring to a boil over high heat and turn to medium heat, and continue to cook until half of the water is left The practice of braised pork and roasted beans Step 5

Cook until soft and braised pork and roast beans Step 6

Add the beans and continue to cook, add salt braised pork to cook the beans Step 7 is complete, and the taste is delicious!

How to make raw materials.

Pork belly, dried cowpeas, star anise, green onion, ginger, rock sugar, light soy sauce, dark soy sauce, salt to taste.

A total of 19 photos.

Braised pork with dried beans.

Method 1: Cut the pork belly into small pieces, soak the dried cowpeas in warm water for 2 hours, soak softly, rinse with water, cut into small pieces (the length is arbitrary), slice the ginger, and cut the green onion into small pieces;

2. Blanch the pork belly in boiling water for 2 minutes, then remove it, rinse off the foam with water, and drain the water;

3. Pour a little oil into the pot and heat over low heat, add rock sugar and stir-fry continuously until melted, the color turns brown, that is, caramel color;

4. Pour in the blanched meat and stir-fry until the meat is colored;

5. Pour in enough boiling water, light soy sauce, dark soy sauce, green onion segments, ginger slices, and ingredients, turn to low heat and simmer for about 1 hour after boiling;

After an hour, put the beans in, stir well, continue to simmer for about 20 minutes, stir-fry a few times in the middle, let the beans taste, if you feel that the soup is more, reduce the juice on high heat, and add an appropriate amount of salt according to the taste.

7. Remove from the pot, and collect the juice if necessary.

Tip: It is very good to fry the meat in a pan and it will definitely fry it to a natural golden brown color. 15 minutes after the pressure cooker is gasped, if it is a regular cooker, extend the time as appropriate.

Sweet and fluffy, melts in your mouth. Junior. Burn.

Salty and sweet. Three hours.

Ingredients. 400 grams of pork.

200 grams of soybeans.

Accessories. 4 teaspoons teriyaki soy sauce.

1 teaspoon of canola oil.

1 2 teaspoons of five-spice powder.

1 3 teaspoons salt.

1 3 teaspoons pepper flakes.

1 pinch of rock sugar. Steps to make soybean roast pork.

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1.Wash the soybeans and soak for two or three hours.

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2.The pork belly is skinned in a hot pan and washed and cut into large cubes.

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3.Heat the pot, reduce the oil, add the pork and stir-fry over medium heat;

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4.Fry until the pork is oily and browned, and fry with rock sugar over low heat;

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5.Add the teriyaki soy sauce and stir-fry to color;

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6.Pour the meat into the electric pressure cooker, add the soybeans, five-spice powder, pepper noodles, and add water pressure for 20 minutes.

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7.After relieving the pressure, pour it into another pot and reduce the juice over high heat;

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8.The juice is dry and the oil is spitted, and the salt is added to taste and then it can be served.