How to stew potatoes and beans with some braised pork?

Potatoes and beans with some braised pork are delicious according to the following recipe:

Ingredients: 400g of pork belly, diced potatoes (dehydrated), 200g of cowpeas, 150g seasoning. 10 grams of salt, 2 grams of rock sugar, 5 grams of green onion, 5 grams of ginger, 2 grams of star anise, 5 grams of Sichuan pepper, 2 grams of cooking wine, 2 grams of dark soy sauce, 2 grams of blending oil.

Steps:1Wash the pork belly and cut into cubes.

2.Prepare the spices.

3.Peel the potatoes and cut the beans into sections.

4.Stir-fry the spice in hot oil.

5.Put the pork belly in the stir-fry and add some cooking wine and rock sugar.

6.Add dark soy sauce for coloring.

7.Stir-fry until the pork belly is fully colored.

8.Add the water that has covered the pork belly.

9.Add the beans and potatoes.

10.Bring to a boil over high heat.

11.When the soup is tightened, it is ready to rise.

First boil the meat, add some seasoning, then add the beans and potatoes, and simmer for about 20 minutes.

Continuing to ask: Is it okay to ask for detailed steps? I rarely cook.

Supplement: Stir-fry the meat in a pot Add salt, Sichuan pepper, ingredients, ginger noodles and green onions After stir-frying, add water (an appropriate amount is good, submerge the meat for more than 1 cm) After the water boils for 3 minutes, add the beans and stew again, and then put the potatoes in and wait for the potatoes to dry and the potatoes are cooked.

Stir-fry first, then pour the sauce.

Just put some oil in the pot soup and put it appropriately, it is very simple to make the braised pork.

1. Ingredients: 1 potato, 200 grams of green beans, 200 grams of pork belly.

2. Excipients: appropriate amount of salt, 3 cloves of garlic, 2 star anise, 25 Sichuan peppercorns, 2 dried chilies, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 shallot, 1 grass fruit.

3. Peel and cut the potatoes into pieces, remove the head and tail of the beans, remove the old tendons, break them into sections by hand, and cut the pork belly into large pieces.

4. Put Sichuan pepper, star anise and grass fruit into tea bags, cut dried chili peppers, garlic slices, and green onions.

5. Add a little oil to the pot, heat it, and add the potato wedges.

6. Fry over low heat until the potato wedges are slightly yellowed and somewhat transparent, then set aside.

7. Add a little oil to another pot, heat the oil and add the garlic slices and dried chili peppers.

8. After simmering over low heat to bring out the fragrance, add the pork belly.

9. Stir-fry until the pork belly changes color and pour in the green beans.

10. Stir-fry for 1 minute and pour in the fried potatoes.

11. Add dried chili peppers and a pinch of salt, add cooking wine and light soy sauce.

12. After stirring well, then put in the tea bag and green onion segments.

13. Add water, and the water level is 2 3 places of the ingredients.

14. After the heat boils, turn to low heat and add a lid and simmer for 20 minutes.

Potato and bean stew:

Ingredients: 400 grams of pork belly, 1 potato, a small handful of beans, and an appropriate amount of dried radish.

Excipients: appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of ginger, appropriate amount of rock sugar, appropriate amount of edible oil.

Steps: 1. Cut the pork belly with skin into cubes.

2. I added some pork rinds separately, which were all leftovers from the usual cooking.

3. Cook in a pot under cold water, bring to a boil and skim off the blood foam.

4. Remove and set aside, and the soup for boiling meat is set aside.

5. Heat a wok over a fire, put cooking oil, and fry the ginger slices.

6. Put in the processed meat pieces and stir-fry.

7. Add light soy sauce and soy sauce and stir-fry together to color.

8. Pour the soup from the boiled meat into the pot, bring to a boil over high heat, and simmer over medium-low heat.

9. Peel the potatoes, remove the tendons at both ends of the beans, and soak the dried radish in water to soften.

10. Cut the potatoes into cubes, break the beans into two sections, and cut the dried radish into small pieces.

11. Dried radish is more resistant to cooking, so you can put it in the pot first.

12. Continue to simmer over medium-low heat for about 40 minutes; (The water must be added sufficiently, and if the water is not enough halfway, the water must be heated).

After a few minutes, the meat is almost done, and then put the processed potato cubes, beans, and garlic into the pot.

14. Stir-fry, continue to simmer until the potatoes and beans are cooked, and pay attention to stir-frying halfway.

15. When the potatoes and beans are almost ready, put an appropriate amount of rock sugar into them, one is to taste, and the other is to help collect the juice; Then it's ready to come out of the pan.

16. a finished product.

There are many ingredients suitable for stewed meat, such as potatoes, carrots, beans, etc., and of course, you can also mix and match them, such as potato and bean stew. Below I will share with you the method of potato and bean stew, I hope you like it.

Preparation of ingredients. Potatoes, beans, pork belly, soy sauce, green onions, ginger and garlic, salt, sugar, chicken essence, oil.

Methodological steps. 1. Wash the pork belly, put it in a pot, add water, and cook the ginger slices;

2. Wash the beans and cut them into small pieces, cut the green onions, ginger and garlic into cubes, and cook the meat pieces;

3. In a wok with a little oil, add green onions, ginger and garlic and stir-fry until fragrant, then add beans and stir-fry;

3. Then add the meat pieces, stir well, add soy sauce, sugar and salt and stir well, add hot water;

4. After stirring well, pour in the potato pieces, cover the pot and simmer for about 20 minutes, and finally add a little chicken essence to taste.

Tips: Fresh vegetables, you can add some salt when washing, wash several times to remove pesticide residues.

Preparation of ingredients. Pork belly, beans, potatoes, green onions, peppercorns, seasonings, salt.

Methodological steps. 1. Remove the head and tail of the beans and the bean tendons, break them into small sections, wash them and set aside;

2. Peel and wash the potatoes, cut them into hob pieces, and soak them in water for 20 minutes;

3. Cut the green onion into sections, wash the pork and cut it into cubes for later use;

3. Put a little oil in the pot, put the pork in the pot and fry to change color, then add the dark soy sauce and stir-fry;

4. After coloring, add beans and stir-fry to change color, add potatoes and stir-fry, then add green onions, peppercorns and ingredients, and add an appropriate amount of boiling water to submerge the ingredients;

5. Cover the pot and bring to a boil over high heat, then slightly reduce the juice.

Preparation of ingredients. 600 grams of pork belly, 300 grams of dried beans with water, 1 kg of potatoes, green onions, ginger slices, cinnamon, spices, bay leaves, appropriate amount of rice wine, salt, a little sugar, dark soy sauce, appropriate amount of garlic.

Methodological steps. 1. Soak the dried beans in water, wash and control the water, cut the pork belly into cubes, and cut the potatoes into cubes;

2. Heat oil in a pot, add green onion and ginger, cinnamon and ingredients and stir-fry until fragrant, then add meat pieces and fry until the oil comes out;

3. Then add dark soy sauce, rice wine and sugar and fry until the meat pieces are colored, add an appropriate amount of water to the casserole and boil, and then pour the fried meat into the casserole;

4. Cover the pot and simmer for 20 minutes, then add dried beans, add salt to taste, simmer for another 20 minutes, add potato wedges, cook until the potatoes are soft, and sprinkle some garlic slices.

Tips: When cleaning dried beans, it is easier to wash them by adding some starch.

First, cut the potatoes and beans, then put the seasoning in the pot, and finally add the ingredients and stir-fry for two minutes.

The potatoes need to be cut into cubes, and the beans need to be torn into small strips, while the shreds on the sides are removed. When it is boiled, it should be boiled for a long time to ensure that the potatoes are cooked and the beans are cooked.

It is usually braised with pork ribs or chicken, the meat is colored first, then put the potatoes and beans in the pot, simmer over low heat, and wait until the later heat is turned on to reduce the juice, which is very delicious.

Preparation of stewed beans with potatoes.

Cut the meat into large slices, mince the green onion, ginger and garlic and set aside.

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The beans are washed and broken, and the potatoes are peeled and cut into hob pieces.

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Put peanut oil in the pot (a little more than usual stir-fry, stewed bean oil is not delicious), heat the pan with cold oil, put in the meat slices and fry (the meat should be fried for a while, it is also the key to this dish, but it can not be fried), after frying, add minced ginger and green onions, fry slightly, put in five-spice powder, fry slightly, put in the beans, stir-fry until the beans are completely discolored, then put in the potatoes, continue to stir-fry for a while (note that during this period, keep stir-frying to prevent the pot from pasting), add soy sauce, fry slightly, and add salt.

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Add water, don't pass the ingredients, bring to a boil over high heat, turn to low heat, cover the pot, and simmer.

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When the soup is about a quarter left, turn to medium heat, add minced garlic and chicken essence, stir-fry slightly, and the garlic fragrance can be removed from the pot.

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Tips: Production Key:

1. The beans must be fried until they change color before adding other ingredients, otherwise the taste is not good and will not be delicious.

2. The potatoes must be cut into larger pieces, otherwise they will be broken after simmering for a long time.

3. Before coming out of the pot, you can touch the potatoes with a spatula, if you can easily shovel the potatoes, it means that the dish is cooked, just put away the soup.

4. Don't have too much soup before cooking, if there is too much, the taste of the beans is not enough, and the taste is not good.

5. Putting braised soy sauce can make the color of the dish more beautiful, or you can leave it out.

2.Heat the pot and stir-fry the fat meat until the oil comes out, the fat slices become smaller, take out, add a spoonful of peanut oil if the oil is not enough, add the lean meat to the stir-fry to turn white, and then put the green onion, ginger, garlic and pepper into the stir-fry a few times and then add the dark soy sauce.

3.Put in the beans and potatoes, stir-fry until the beans and potatoes are stained with color, add purified water, and do not overdo the beans or do not stew for a long time.

4.Heat over high heat, add salt to continue heating, collect the juice, don't always turn the beans halfway, it is easy to be turned. Seeing that there is very little bean water, there is almost nothing, and when it squeaks a little, you can turn off the heat, add monosodium glutamate and stir-fry evenly.

Braised pork and stewed potatoes.

1. The pork belly should be washed and cut into square pieces the size of mahjong tiles, and the meat should not be cut too small, too small and easy to shrink and crumble. After cutting, soak in cold water and put half a glass of cooking wine in the water. Immerse in water to soak the blood in the capillaries, and add wine to the water to make it easy for the meat fiber to absorb and remove the flesh.

The meat should not be soaked more, and the umami will be lost if it is soaked more, and it can be soaked for about 15 minutes.

2. Put oil in the wok, melt 2 tablespoons of rock sugar over low heat, until the sugar changes color and bubbles, quickly put the meat in and keep stir-frying, stir-fry until the oil comes out, and the meat is not greasy.

3. Then prepare a hot broth (if you don't have it, use water), a package of ingredients (star anise, cinnamon, bay leaves, etc., I use a ready-made stew seasoning package), transfer the meat in the wok to a casserole, bring to a boil, add a large spoonful of dark soy sauce, a spoonful of cooking wine, and then cover the lid and simmer over low heat 1

For more than an hour, the meat has seven potatoes when they are ripe, and the time is about 20 minutes before the pot is cooked. (Check the standard of rotten meat, poke it with chopsticks, and easily fork it into the meat, indicating that the meat is rotten) Finally, put salt and other seasonings, and collect the soup until it is viscous.

Beans have been on the market in large quantities for a long time, beans stewed noodles, beans roast meat, etc., presumably many people have long been tired of eating, what to do? Let's change the trick! As an ordinary person, the things they often eat are nothing more than a few things, stir-fried, burned, stewed and other ways alternately, and the taste of the burnt is also different in flavor, each with its own characteristics, take the beans stewed potatoes as an example, not only the sauce is delicious, but also the nutrition is also very rich.

As we all know, beans belong to the seasonal vegetables produced in midsummer, some people call it cowpea, with meat fat, fresh and crisp and other characteristics, in addition to raw stir-frying, it will also be very suitable for making pickles, in addition, the practice of cold dressing is also very popular with everyone, the market is probably divided into two kinds, one is white beans, the other is green beans, both long and short.

No matter what kind of beans, in addition to their rich protein, the types of amino acids are also very numerous, they are the main ** of umami, usually appropriate supplements of them, can play a role in strengthening the spleen, stomach, enhance human resistance, etc., to promote appetite is also very helpful, in addition to their edible value, there are also important medicinal value.

Beans and potatoes are burned and eaten together, not only today's practice, this cooking method, is very common in rural areas, it is definitely the same authentic farm dish, not only balanced nutrition, but also with the unique fragrance and sweetness of the ingredients, in summer, often meet it on the table, one of the home-cooked delicacies that you can not get tired of eating from childhood to adulthood.

Ingredients: potatoes, beans, soy sauce, oyster sauce, salt, chicken essence, sugar, starch, cooking oil, green onions, garlic, dried chilies.

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First of all, clean the beans, then break them into small pieces, prepare some potatoes, peel them in advance, and then cut them into small strips with a knife, and put them on a plate for later use.

In addition, find an empty bowl, first put 1 tablespoon of soy sauce, half a spoon of oyster sauce, and a small amount of water in the bowl, then add a little salt, sugar, chicken essence, 1 tablespoon of starch, stir the juice evenly and set aside.

Pour an appropriate amount of cooking oil into the pot, after the oil temperature is heated to 5, put the potato strips in first, fry them for 3-5 minutes, and then add the beans until they are fried crispy and fried thoroughly.

Leave a little bottom oil in the pot, first put in the green onion, minced garlic, dried chili, fry the fragrance over low heat, and then pour in the pre-adjusted sauce, and at the same time put in the crispy and crispy potato strips and beans in advance, turn to high heat and stir-fry evenly, until the soup is not much, then sprinkle in the appropriate amount of minced garlic, you can put it out of the pot and put it on the plate, the potato roasted beans are made, the taste is fresh and fragrant, and the crispy is full of powdery glutinous, many people from snacks to big, never feel tired!

Beans are divided into two kinds of long and short, you can choose one of them, before cooking, be sure to remove the bean tendons on both sides of them, otherwise it will not only seriously affect the taste, but also not easy to digest, blanching and frying two ways, can avoid food poisoning.