How to make stewed braised pork with dried beans, braised pork with dried beans

The method of stewing braised pork and dried beans, 1 dried beans are soaked in hot water for about two hours, completely soaked and washed with water, and the water is controlled. Slice the green onion and ginger. 2. Cut the pork belly into small pieces (I bought it from the supermarket and cut it directly, which is very convenient), blanch it in boiling water for five minutes, and rinse it with warm water to remove the blood foam.

3. Put oil in the wok, put the white sugar in it when the oil is hot, stir it with a spatula while heating, and when the sugar completely melts into reddish-brown and begins to bubble, immediately put the blanched pork belly into it and stir-fry (at this time, the oil will splash very much, be careful not to burn), then you can fry for a while, let the syrup evenly wrap the outside of the meat, and then put the dark soy sauce, cooking wine, a small amount of sugar, and then stir-fry, the more the oil of the meat itself is fried, the more it will not be greasy, fry until the meat is somewhat shrunk, and then put the green onion and ginger into the same fry. 4. Add warm water to the pot (you can add a little more, because you will have to add dried beans later), cover the pot, and then you can prepare the seasoning package. I usually put peppercorns, spices, cloves, cinnamon, cardamom, bay leaves, tangerine peel, etc. in my seasoning bag, anyway, I will take a few grains to put in the ingredients for cooking meat.

At this time, the water in the pot should also be boiled, put the seasoning packet into the pot, and simmer together. 5. Stew for about 15 minutes, you need to add salt, you can also add chicken essence at this time, and then stew for another 10 minutes, (if you have time, it is best to stew for a while, the oil of the meat itself will boil out, so that it will be more fragrant) You can also add dried beans, like to eat vermicelli, you can also add some vermicelli, but at the beginning you should add more water into it. 6. Collect the soup and you can get it out of the pot

Ingredients: pork belly (choose fat and lean according to your preference), dried beans, green onions, ginger slices, a small bag of stewed meat (sold in supermarkets), light soy sauce, dark soy sauce, sugar, cooking wine, salt, chicken essence. Cook!

Method: 1. Cut the pork belly into cubes (I like to be larger, generally there are about 3cm squares, hehe.) Blanch in boiling water for a short while, then remove and set aside.

Soak the dried beans in warm water for two hours and wash them for later use. 2. Put oil in the pot (not too much, because there is fatty meat), add sugar, fry until the sugar melts and turns into a dark bristle color, put in the meat pieces and stir-fry. Be careful not to fry the paste!

3. Add cooking wine, ginger slices, continue to stir-fry for a short while, then add a little light soy sauce, add dark soy sauce and continue to stir-fry! (Dark soy sauce is used for color mixing, and you can control the amount of pour according to the color) When will it be fried? Hehe, it's okay to see when the fat comes down!

4. You can add water, the water surface should not be meat, add green onions and a small bag of stewed meat materials prepared (if there is no stewed meat material, you can put a little thirteen spices, two large ingredients, an appropriate amount of peppercorns, 3 bay leaves, an appropriate amount of cinnamon, or use stewed meat materials... Then buckle the lid and simmer over medium heat for 45 minutes to an hour, pay attention to whether you want to dry the pot in the middle, and add water immediately... Don't add too much water, just don't dry the pan!

Is it too long? If you eat it for a long time, the meat will be soft and flavorful. This is delicious 5. Put salt, taste the taste, and if you like sweet, put some sugar!

Then add the spare dried beans and simmer for another 15 minutes! Add the chicken essence and stir-fry out of the pan.

Materials:

Ingredients: pork belly, dried beans, pork tenderloin.

Excipients: green onion, ginger, dried chili, star anise, Sichuan pepper.

Seasoning: light soy sauce, dark soy sauce, sugar, salt, cooking wine.

Step 1

1.Soak the dried beans in water, change the water until clean, and then put it in the refrigerator to soak overnight;

2.Cut the pork belly and tenderloin into thicker slices and put them in a bowl, add 1 tablespoon of peanut oil and mix well.

3.Heat the oil in the pot and add Sichuan pepper, star anise, and dried chili shreds, stir-fry until the color of the chili pepper becomes darker, and then add green onions and ginger to stir-fry until fragrant.

4.Pour in the slices of meat and stir-fry a few times, then add light soy sauce and continue to stir-fry until the fat is translucent in color.

5.Add the dried beans cut into sections, then add the water in which the beans are soaked, light soy sauce, dark soy sauce, sugar, cooking wine, salt, and bring to a boil over high heat.

6.Simmer over medium heat until the soup thickens, and if it is sticky, turn off the heat.

Tips:

1.Soak it all night. Don't pour out the dried bean water, use it for stewing, the flavor is stronger.

2.Before simmering, add enough water at one time to let the dried beans absorb the top aroma of the braised pork.

3.If you want the color to be shiny, you should always observe the juice at the end, and it is good to receive it so that it can be hung on the meat slices.

Raw materials

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

Step 1

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.

Tips:

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.

Raw materials

50g dried beans; 500g pork belly; 1 coriander; 1 star anise; a small piece of cinnamon; A pinch of green onion, ginger and garlic. 1 tablespoon oil; 1 tablespoon dark soy sauce; 3 tablespoons light soy sauce.

Step 1

1. Dried beans are hydrated overnight in advance. Cut the pork belly into large pieces and blanch it in water.

2. Heat oil in a pot, add the pork belly and fry over low heat until it is slightly yellow and oily, add green onions, ginger and garlic and stir-fry until fragrant, then add light soy sauce and dark soy sauce and stir-fry.

3. Pour in enough boiling water, bring to a boil, add star anise and cinnamon and turn to medium-low heat and simmer for 30 minutes, add beans, and continue to simmer for 20 minutes. Add the coriander before removing.

Tips:

When adding water, try to add enough at one time, and add dried beans later, and the amount of water should be wider than usual; Finally, before cooking, reduce the juice on high heat, and the dried beans and meat pieces will be more oily.

Raw materials. Pork belly, dried cowpeas, star anise (star anise), green onions, ginger, rock sugar, light soy sauce, soy sauce, salt? Measure. Practice.

1. Cut the pork belly into small pieces, soak the dried cowpeas in warm boiled water for 2 hours, soak softly, clean them with tap water, cut them into small pieces (the length is arbitrary), cut the ginger into slices, and cut the green onion into small pieces;

2. Blanch the pork belly in boiling water for 2 minutes, then scoop it up, rinse off the white foam with tap water, and control the moisture;

3. Pour a small amount of oil into the pot and heat it, add the old rock sugar and continue to stir-fry until it melts, and the color changes to dark brown, that is, lemon yellow;

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

5. Pour in plenty of boiling water, light soy sauce, soy sauce, green onions, ginger slices, star anise, bring to a boil and simmer for about 1 hour;

After an hour, put the long beans in, stir well, simmer again for about 20 minutes, stir-fry twice in the middle, let the long beans taste, if you feel that the juice is more, reduce the juice on high heat, and add appropriate salt according to the taste.

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

Tips. It's good to fry meat in a wok and you're sure to be able to fry it orange-yellow. 15 minutes after the pressure cooker is short of air, if it is a regular cooker, consider prolonging the sex time as appropriate.

Method 2. Raw materials.

50g dried beans; 500g pork belly; 1 scarlet sirai; 1 star anise; a small piece of star anise; A small amount of onion garlic

1 tablespoon of oil; 1 tablespoon of soy sauce; 3 tablespoons of light soy sauce.

Practice. 1. Dried beans are made overnight early. After hair, cut into strips, cut the pork belly into cubes, and blanch the water.

2. Boil oil in a pot, put in the pork belly and fry it over low heat until it is light yellow and oily, put in the green onion and garlic and stir-fry in the pot, then put in the light soy sauce and stir-fry it.

3. Pour in a certain amount of boiling water, bring to a boil over high heat, add star anise and star anise to Chinese fire and simmer for 30 minutes, put in long beans, and simmer again for 20 minutes. Add the shanlai before cooking.

Tips. In the case of draining water, fill it up as much as possible at one time, and add dried beans at the back, and the water flow should be wider than usual; Finally, before the pot is cooked, the juice is collected by the fire, and the dried beans and meat are brighter.