Bean Paste Strips

Name: Bean Paste Strips
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pork belly; 1/2 a catty green beans; Nigen Green onions; 2 star anise; piece ginger; 1 garlic; Nigen lettuce; a little salt; a little Chicken Essence

by Yuxin Xinxin

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This is a very classic Sichuan cuisine. All ages. Basically every restaurant will have this dish. The belly is stewed very softly and served with lazy stewed mung beans. Nutritious and delicious. This dish, pay attention to low heat and simmer slowly. The pressure cooker does not have this taste. But the method is particularly simple. "

Ingredients

1 Pork Belly
1/2 a catty Green Beans
Nigen Green Onions
2 Star Anise
piece Ginger
1 Garlic
Nigen Lettuce
a little Salt
a little Chicken Essence

Bean Paste Strips

1. Fresh pork belly. Clean it up. Cut into chunks. (I bought it and cleaned it directly outside with money).

2. Mung beans in advance. The amount of mung beans is a bit too big for soaking. I used a small pot, so much.

3. Put mung beans in the casserole. Pork belly, star anise. Ginger slices. Boil on high fire.

4. After boiling, use a drainer to carefully remove the foam on the top.

5. Turn to low heat, add green onions and garlic. Add the right amount of salt. . How many hours do you simmer on the smallest fire?

6. The belly strips are boiled and the mung beans are boiled. Add the chopped lettuce and cook over medium heat. Putting this lettuce can better increase its fragrance