Beijing-style Side Dish "braised Pork Sprouts with Pork Belly"

Name: Beijing-style Side Dish "braised Pork Sprouts with Pork Belly"
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g Peeled soaked sprout beans; 150g Pork belly; Some Diced chives; Some Bell pepper shreds; 20g Scallions; 15g Sliced ginger; 1 piece star anise; 15g Shao wine; 15g Fresh soy sauce; 20g Oyster sauce; 3g Sugar; 1g MSG; Some White pepper; Some Water starch; 20g Cooking oil

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Dried beans made by soaking are generally referred to as sprout beans at the initial stage of short sprouts. The short sprouts produced by beans will have more balanced nutrition, and the beans will be richer in protein, and the buds will contain more vitamin The protein will gradually disappear as soon as the bean sprouts grow too long. Therefore, the nutrient content of short bean sprouts should be more balanced. Su Zhai in Buddhism uses sprout beans to hang the soup and boil the sprout beans made from soybeans. The soup is very delicious because it tastes similar to chicken soup. You can try it at home.
Today, the sprout beans made from dried broad beans are used to make a Beijing-flavored side dish called "fried sprout beans with pork belly". When making this dish, the soaked sprout beans must be peeled to have a good texture and taste. If not peeled, it can be used to cook spiced beans, which tastes good. When buying dried broad beans, be sure to choose full-grained beans. If you find that the bean skin is wrinkled, the sprout beans will be very hard, and the good dried broad beans will be cooked after soaking, and the taste is very delicious. , So be careful when choosing beans. The recipe for this dish is as follows;"

Beijing-style Side Dish "braised Pork Sprouts with Pork Belly"

1. Put a little oil in the pot, add 1 star anise and stir fragrant over low heat.

Beijing-style Side Dish "braised Pork Sprouts with Pork Belly" recipe

2. Then add the pork belly cut into small pieces and stir fry.

3. Stir-fry the meat to reveal the oil and add the onion and ginger until fragrant.

4. Saute the green onions and cook them in Shao wine and soy sauce.

5. Then pour an appropriate amount of oyster sauce and stir well.

6. Stir-fry the meat and seasonings, pour in hot water or boiling water, cover the pot and simmer for 20 minutes.

7. Simmer the pork belly and pour in the sprout beans and stir well.

8. Stir-fry the sprout beans and pork belly, cover the pot again and continue to simmer for 10-15 minutes, turning twice during the process.

9. After the sprouts are simmered until soft and rotten, use a little sugar, pepper and monosodium glutamate for the final seasoning

10. After the taste is adjusted, thicken the gorgon with a little water starch.

11. After the gorgon juice is gelatinized, it can be out of the pot, and this fragrant dish of braised pork belly with sprout beans is ready.

Tips:
Side dish characteristics: beautiful color, strong flavor, soft and rotten meat, and rich nutrition.

Tips;

1. It is best to soak dried broad beans for more than ten hours overnight, so that the beans are soaked until short sprouts of two millimeters emerge from the opening, and then peeled and put into vegetables.

2. It is better to cut the pork belly into small pieces or thick slices. The size should be slightly larger than the sprout beans. Just like the roasted pork, simmer the meat and then add the sprout beans.

3. There is no need to add salt to make this dish, because the salty and fresh taste of soy sauce and oyster sauce is already very strong, and finally simmer until there is a little broth to thicken the soup.

This private Beijing-flavored dish "Braised Pork Sprouts with Pork Belly" is ready for your reference!

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Beijing-style Side Dish "braised Pork Sprouts with Pork Belly"

Ingredients

Beijing-style Side Dish "braised Pork Sprouts with Pork Belly"

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