How to make a complete set of home cooked cowpea braised pork

Steps: 1. Wash and cut the pork belly into pieces, boil in the pot and add a little cooking wine, boil the meat pieces in the pot for 2-3 minutes until the bloody foam rises, remove the warm water and rinse it, and control the dry water for later use.

2. Soak the dried cowpeas in advance to soften, wash them and wring them out and cut them into segments for later use; Cut the green onions diagonally into sections, and slice the ginger for later use.

3. Heat the oil in the pot, stir-fry the pork belly and ginger slices in the pot over low heat, and stir-fry until the meat pieces are slightly charred and golden when the skin is slightly browned and golden.

4. Put in the rock sugar crushed lard in the pot, turn on the slow heat and fry the sugar color, when the rock sugar melts into the pot and foams, pour the pork belly pieces, green onion segments, and star anise into the pot and stir-fry quickly, stir-fry until the meat pieces are evenly wrapped with sugar, turn to high heat and spray the cooking wine in turn, add light soy sauce and dark soy sauce and stir well.

5. Add enough boiling water to the pot at one time (broth is better), and the amount of water injected is slightly flat on the meat surface. Bring to a boil over high heat, then turn to low heat, cover and simmer.

6. After simmering for about 1 hour, take out the spices and throw them away, put in the cowpea segments, stir-fry the ingredients in the pot evenly, and continue to cover and simmer; Simmer over low heat until the meat pieces are flavorful and crispy but not rotten (about 20 minutes), add an appropriate amount of refined salt, turn to high heat to reduce the thick juice and remove from the pot, pay attention to stir-fry the pot to make the meat pieces hang the juice evenly.

1. 500 grams of pork belly, 150 grams of dried cowpeas, a little salad oil, 4 grams of salt, 2 grams of chicken essence, 4 green onions, 5 slices of ginger, an appropriate amount of cooking wine, and an appropriate amount of sugar.

2. Method: Pour a small amount of salad oil into a cold pan. Put two tablespoons of sugar and heat it over a fire.

Keep the heat low and stir constantly with a spatula until the sugar in the pan begins to melt slowly. Continue stirring until all the sugar is melted. Stir while heating on low heat, at this time the sugar liquid in the pot begins to boil and bubble, and the foam is getting bigger and bigger.

3. Continue to stir the brightener, the sugar bubbles slowly become smaller, and when they gradually disappear, immediately pour in the ingredients that need to be sugar-colored, and keep stir-frying until the sugar color is evenly wrapped on the surface of the ingredients, showing a beautiful bright red.

4. Cut the pork belly into pieces, rinse continuously with water until there is no blood, drain and set aside. Dried cowpea (please click: microwave dried cowpea) cut into sections, ginger slices, green onion into sections.

5. When the sugar is fried in a pan until the edge of the sugar foam is fine and gradually disappears, pour in the drained pork belly pieces, keep the heat and stir-fry until the sugar color is completely wrapped on the surface of the meat pieces.

6. Turn the heat to high, put cooking wine and a little dark soy sauce and stir-fry evenly, turn off the heat, take a casserole, pour in a little cooking oil after heating, and stir-fry the ginger slices and green onions.

7. Pour the pork belly in the wok into the casserole, heat the boiling water until the meat is submerged, add a teaspoon of sugar and a small amount of salt.

8. Cook over high heat, turn to low heat and simmer for half an hour, open the lid, and add homemade cowpea curd (if it is the kind of dry cowpea sold outside, you need to soak it in advance to soften it before use).

9. Continue to simmer on low heat for about half an hour until the soup gradually decreases, open the lid and turn to medium-high heat, add chicken essence and stir-fry continuously until the soup thickens.

Roasted pork with dried cowpeas.

Ingredients: dried cowpeas, pork belly, ginger, garlic, rock sugar, cinnamon, star anise, bay leaves, cooking oil, salt, teriyaki soy sauce, cooking wine, shallots.

Method: Soak dried cowpeas in cold water, wash the pork belly and cut into pieces.

2. Add water to the pot, blanch the pork belly, add a spoonful of cooking wine, boil the water and remove it for later use, prepare garlic, ginger, rock sugar, cinnamon, star anise, and bay leaves.

3. Pour oil into the pot, stir-fry the ginger until fragrant, stir-fry the pork belly, pour in cooking wine, fry until the pork belly is oily, add rock sugar, add a spoonful of soy sauce to color, add cinnamon, star anise, bay leaves, garlic, and add a bowl of boiling water.

4. Add the soaked dried cowpeas to boiling water, cover the pot and continue to simmer for about 40 minutes until the dried cowpeas are fully cooked, reduce the juice over high heat, and add an appropriate amount of salt to get out of the pot.

Ingredients: 300 grams of pork belly.

Excipients: 150 grams of cowpeas.

Seasoning: vegetable oil, sweet noodle sauce, sugar, cooking wine, garlic cloves, green onions, ginger slices, refined salt Method:

1. Tear off the old tendons of the cowpeas and pinch them into centimeter-long segments; Scrape and wash the pork and cut it into 3 cm cubes.

2. Sit in a pot and light the fire, pour in vegetable oil and boil until it is hot, add garlic and fry it until golden brown and remove it; Then put in the meat pieces and stir-fry the oil, then put in cooking wine, green onions, ginger slices, sweet noodle sauce, refined salt and a little boiling water, after boiling on a high fire, change to a low heat and simmer until eight mature, then add cowpeas, garlic, and sugar to burn until the meat and beans are cooked, collect the juice with a strong fire, and put it on a plate.

Tips:

Stir-fry pork to produce oil and cook it into Shao wine, which has the effect of removing smell and relieving greasy; Fry the garlic to get out the fragrance, and then put it together with cowpeas to prevent the garlic from burning and crushing for a long time.

<>1. Wash the cowpeas, pick the head and tail, and cut them into small pieces of three or four centimeters.

2. Prepare the green onion, ginger and garlic, chop the green onion into chopped green onions, and dice the ginger and garlic.

3. Wash and drain the pork, cut it into slices, pay attention not to be too thick, and the fat and lean are even.

4. Pour oil into the pot, pay attention here, and the amount of oil is a little less than usual, because the pork will come out of the pot for a while, and the oil will be greasy if you put too much.

5. After the oil is hot, pour the cut pork into the pot and stir-fry, wait for the meat to change color slightly, pour in the green onion, ginger and garlic and stir-fry until fragrant.

6. After the fragrance of green onion, ginger and garlic comes out, pour the cowpeas into the pot and stir-fry evenly.

7. After the long beans are slightly fried until soft, add soy sauce, salt, thirteen spices, vinegar, and other seasonings in turn, stir-fry evenly, and fully absorb the flavor.

8. Add a spoonful of oil to enhance the flavor when it is medium-cooked, add a little monosodium glutamate before cooking, and stir-fry evenly.

Ingredients: 250 grams of pork belly.

Cowpeas 250 grams.

5 cloves of garlic. 1 green onion.

Light soy sauce 2 scoops.

1 scoop of dark soy sauce.

Salt a pinch of salt. 1/2 tablespoon of sugar.

1 tablespoon of cooking wine.

The practice of cowpea roast pork (rice suffering).

Slice the pork belly, clean the cowpeas, cut them into small pieces and soak them in water, and prepare the green onion and garlic <>

Please click Enter a description.

Stir-fry the pork belly in a pan, add a spoonful of cooking wine, stir-fry until it changes color, then set aside <>

Please click Enter a description.

Take out the cowpeas and put them in the pot, just use the remaining oil from the previous fried meat slices, add a small amount of water halfway, and stir-fry over medium heat until the cowpeas become soft.

Please click Enter a description.

Stir-fry the pork belly and add the green onion and garlic.

Please click Enter a description.

Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, half a tablespoon of sugar, and add an appropriate amount of salt <> according to taste

Please click Enter a description.

The rice is out of the pot.

Please click Enter a description.

<> ingredient 1, fresh cowpeas, pork foreleg or pork belly.

2. Oil, salt, rice wine, vinegar, dark soy sauce, ginger, garlic, dried chili pepper one to two Method (1) Cut the pork into pieces, and pinch the cowpeas into small pieces.

2) Heat the pot, add the pork, an appropriate amount of rapeseed oil (personal preference), ginger, stir out the lard, add the garlic cloves, dried chilies.

If you are afraid of spicy, you can not put it), an appropriate amount of rice wine, vinegar, dark soy sauce, pour the meat fragrant (3) into the prepared cowpeas, stir-fry for a while, add water, cover the pot, simmer for a while, and stir-fry again until the cowpeas become soft and rotten, and then reduce the juice and put it on a plate.

Tips:

Eating long cowpeas regularly is a good supplement to protein. At the same time, because long cowpea contains a lot of vitamin A, it has a certain anti-aging effect, and long cowpea contains trace elements, which also has a certain antioxidant effect, such as vitamin C can lighten melanocytes, and eating long cowpea often can prevent aging and wrinkles, so for us, it is very good to eat long cowpea regularly.

Ingredient breakdown.

Appropriate amount of cowpeas as as the main ingredient.

Pork to taste. Appropriate amount of adjuncts: green onions.

Star anise to taste. Garlic cloves to taste.

Dried chili peppers to taste.

Ginger to taste.

Salt to taste, dark soy sauce to taste.

Appropriate amount of chicken bouillon. Liquor to taste.

Slightly spicy taste. The firing process takes ten minutes.

Easy difficulty. Steps to make cowpea roast pork.

Please click Enter a description.

Prepare the materials. Please click Enter a description.

Pour the oil, add the ginger slices, star anise, and stir until fragrant.

Please click Enter a description.

Add the pork and stir-fry.

Please click Enter a description.

Stir-fry until it changes color, add the green onion and continue to stir-fry.

Please click Enter a description.

Then add the red pepper and stir-fry.

Please click Enter a description.

When the water is about the same, add the dark soy sauce.

Please click Enter a description.

Add white wine to let the meat fully aromatic.

Please click Enter a description.

The color is beautiful.

Please click Enter a description.

Wash the cowpeas and cut them in.

Please click Enter a description.

Add the garlic cloves and stir-fry slightly.

Please click Enter a description.

Pour some water, boil it a little, if you like hard cowpeas, put less water, like soft, put more <>

Please click to enter **Description is OK.

Cowpeas, pork belly, green onions, ginger and garlic, cooking wine, light soy sauce, dark soy sauce, white sugar, star anise, dried chili peppers and other prepared ingredients Wash and remove the stems of cowpeas, and break them into equal-length segments by hand.

Cut the pork belly, slice the garlic, slice the ginger, and cut the green onion.

Blanch the pork belly pieces in cold water and remove them for later use.

Pour oil into a pan and sauté the ginger and garlic slices until fragrant.

Pour in the pork belly cubes and stir-fry over low heat before serving.

Pour the pork belly pieces into the soup pot, pour in cooking wine, light soy sauce, dark soy sauce and heat the water, then pour in the sugar, then pour in the green onions, ginger slices, dried chili peppers, star anise.

Bring to a boil over high heat, cover, reduce heat to low and simmer for 50 minutes.

After opening the lid, add the cowpeas.

Cover again and simmer for 10 minutes.

Cowpea roast pork baked

The method of cowpea roast pork is not single, because this is a Zhejiang dish, so if you want to make it delicious, you can choose some Jiangnan seasonings, which will be more flavorful.

Ingredients: 300 grams of cowpeas, 400 grams of pork belly.

Ingredients: 1 tablespoon sweet noodle sauce, Shao wine, sugar, salt, appropriate amount of chicken broth powder, green onion segments, ginger slices, garlic cloves.

Method: 1. Wash and cut the pork into pieces of appropriate size, blanch it in a pot of boiling water, wash it and set aside; Wash the cowpeas and pinch them into sections.

2. Put the wok on the heat, put the oil and cook until it is hot, add the garlic cloves and fry until golden brown, remove and set aside; Then put in the meat pieces and stir-fry the oil, cook in Shao wine, add green onions, ginger, sweet noodle sauce and fry well, pour in enough boiling water, add chicken powder and salt, boil with a strong fire, simmer over low heat until eight mature, and then put in cowpeas, garlic cloves, and sugar to burn until the meat and beans are cooked, collect the juice with a strong fire, and put it on the plate.

Note that after the meat is fried, the oil should be poured out a little, otherwise the whole dish will end up very greasy. Shaojiu is the secret to getting rid of fishy smells; Add water as much as possible at one time, and if you need to add water during the simmering process, you must add boiling water; If the sweet noodle sauce is dry, it should be properly dissolved with water; Don't burn the garlic cloves.

The nutritional value of cowpea roast pork.

Cowpea is also called carob, ginger bean, bean, hanging bean, and is divided into two types: long cowpea and rice cowpea.

Cowpea contains vitamin A, vitamin B1, vitamin B2, vitamin C, minerals including iron, magnesium, manganese, phosphorus, potassium, protein and folic acid and other nutrients.

It can calm people's minds, regulate the digestive system, and eliminate chest and diaphragm fullness. It can also prevent and treat acute gastroenteritis, vomiting and diarrhea, and has the effect of quenching thirst and strengthening the spleen, tonifying the kidney and stopping diarrhea, and invigorating qi and rejuvenating the body, which is suitable for people with poor stomach.

1.Ingredients: 200 grams of cowpeas, 100 grams of pork belly, 3 cloves of garlic, 1 shallot, 10 grams of green pepper, 5 grams of dried red pepper, appropriate amount of oil, 1 teaspoon of salt, 1 teaspoon of oyster sauce, 1 teaspoon of Sichuan pepper powder, 1 teaspoon of light soy sauce, 1 teaspoon of chicken essence.

2.Wash the cowpeas and cut into sections. 3.

Wash and slice the pork belly. 4.Slice the green peppers.

5.Finely chop the shallots. 6.

Slice the garlic. 7.Dried red pepper cut into pieces.

8.First of all, heat the oil, pour in the pork belly and stir-fry until fragrant. 9.

Then add garlic slices and dried chili peppers and stir-fry until fragrant, then add cowpeas and green peppers and stir-fry evenly. 10.Then add salt, oil, peppercorn powder, light soy sauce and chicken essence to the pot and continue to stir-fry for 3 minutes.

11.Finally, serve on a plate and sprinkle with chopped green onions.

Cowpea roast pork is a famous local dish in Zhejiang, which belongs to Zhejiang cuisine. The dishes are beautiful and delicious. The general practice is:

Wash the pork and cut it into pieces, blanch it, wash it and set aside; Wash the cowpeas and pinch them into sections; Put the wok on the heat, the oil is hot, stir-fry the meat pieces until golden and oily, add Shao wine, add sugar, green onion and ginger and stir-fry well. Add cowpeas and stir-fry well; Add enough boiling water, boil over high heat, and simmer over low heat. Cook until the meat and beans are cooked, collect the juice on high heat, point MSG, and put it on a plate.

Cowpeas, called beans in most parts of Anhui, are in the shape of long strips. Cowpea roast pork is a good dish. After cooking in hot soup, there is meat in the cowpea, and there is cowpea in the meat, so enjoy it.

Ingredients: cowpea, tenderloin, garlic, cooking oil, light soy sauce, starch, pepper, rice wine, salt, chicken essence, sesame oil.

Preparation steps: Step 1, ingredients, fresh cowpeas.

Step 2: Arrange it into sections by hand, wash and control the water for later use.

Step 3: Shred the tenderloin and grasp it well with light soy sauce, cooking wine, oyster sauce, pepper, salt and starch.

Step 4: Remove from the pan and add oil, add the shredded tenderloin in the hot pan and fry until cooked.

Step 5: Set aside.

Step 6: Leave the bottom oil in the pot and add minced garlic to stir until fragrant.

Step 7: Go down to the cowpea segment.

Step 8: Stir-fry evenly, cook some rice wine, add some hot water and cook slightly.

Step 9: When the cowpeas are cooked, add the fried shredded pork.

Step 10: Stir-fry well, season, put a little salt, chicken essence, and pour in sesame oil.