Braised and Stewed Northeastern House Chick Egg and Beans

Name: Braised and Stewed Northeastern House Chick Egg and Beans
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 700g House chick egg and carob; Some Cooked pork belly; 1 spoon Vegetable oil; 1 spoon salt; 2 spoons Soy sauce; Some Green onions

by Twilight shadow

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

There are many types of beans in the Northeast. Some carob oil beans, bent yellow, back bent, purple flower oil, bean curd eggs, etc. are dishes on the black soil. Many people leave Heilongjiang, still nostalgic and like to eat the beans from their hometown. The beans in the house chick egg and beans have some patterns, purple, red, and blue, and they taste very glutinous when they are stewed. You can eat a bowl as a staple food without having to eat. A very real dish, clear stew, it is delicious with potato, eggplant, and corn stew. Of course, the meat stewed with beans is better.

Ingredients

Braised and Stewed Northeastern House Chick Egg and Beans

1. Plump house chick egg and beans, remove the stalk and wash it for later use

Braised and Stewed Northeastern House Chick Egg and Beans recipe

2. Hot oil scallion sauté pan

3. Stir fry on low heat, so as not to go

4.

5. Add some light soy sauce to taste

6. Stir continuously, add some water in the middle and continue to stir fry

7. Stir fry until the beans are all discolored, add appropriate amount of stewed meat, add some water, and simmer in a pan with a low fire cover for about 5 minutes

8. Stir fry and collect the juice out of the pot. The soup will affect the taste and taste.

Tips:
1. When simmering, try to reduce the heat as much as possible, and don't add a pot of soup to the stew. All the juice is delicious.

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