Name: Braised Bean Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g soy; 100g Trotters; 80g carrot; 50g pea; 20g shallot; 15g ginger; 2 star anise; 20g Soy sauce; 15g Shaoxing Huadiao Wine; Some Chicken noodles; Some pepper; 10g Cooking oil

Braised Bean Paste

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

In the past, the famous palace restaurant in old Beijing would have to be "imitation food." The most traditional and well-known stir-fries in the store are the four major dishes, the four major crisps, and the four major sauces. Dim sums include pea yellow, kidney bean rolls, Xiaowotou and minced meat biscuits. There is not much to eat now. They are all changed to bird's nest, shark fin, sea cucumber, and abalone. The grade has been improved, but the tradition has been lost!

Let's count and count, the delicacy that was left in people's memory in the past! The four majors are to grab the fried tenderloin, fried kidneys, fried prawns, and fried fish fillets. The four major crisps are crisp fish, crisp meat, crisp chicken, and crisp kelp. Four sauces, fried cucumber sauce, fried carrot sauce, fried peas sauce, fried soybean sauce. They are all cheap, good, authentic, and inexpensive things. Who still loves to make that stuff nowadays! Old people only sigh forehead! It's all gone!

Don't tell me, there are really people who can do it. It is a big stir-fry ladle. Let's make it at home. It's self-made and eaten.

Love to eat, I like to think about it and make it. If I don’t know how to do it, I’ll find out when it’s convenient to find a knowledgeable expert to learn. Hey there! At first, it really made people taste it. First, it was okay! Later it became. People who have eaten this dish will use three words to describe it with a thumbs up. It's really authentic! Ha ha! Really not in vain!

The following big stir-fry spoon shakes the old Beijing's so-called "Stewed Bean Paste" in the eight bowls of Qidieer, haha! Let my friends laugh! "

Braised Bean Paste

1. All ingredients.

2. Put the frying spoon on the heat, add oil and heat up to 50% heat, add the star anise and fry it until fragrant.

3. Add green onion and ginger to fragrant.

4. After cooking the soy sauce, add an appropriate amount of broth used for boiled trotters, about 1000 grams.

5. At the same time, add the diced trotters and soy beans to boil.

6. ......

7. Cover the wok and simmer for 20 minutes.

8. After boiling for 20 minutes, add the diced carrots and cook for another 10 minutes. At this time, 80% of the soup has been collected.

9. Finally, add the green peas, season with chicken powder and white pepper, stir-fry for a few times over high heat and collect the dried soup before serving.

Tips:
1. This dish seems simple, in fact, the preliminary work is quite complicated. You must choose clean and hairless pig's feet. After buying it, soak in clean water for 2 hours, then boil it in boiling water for 30 minutes, and then take out the pig's feet after 30 minutes. Pour out the soup that was boiled for the first time, add fresh water to the boil, add the green onion, sliced ginger, anise anise, a little rice wine, cook for one and a half hours, then remove the bones and diced for later use.

2. This dish belongs to the stewed dish of old Beijing, requiring soy beans and trotters and diced carrots to be soft and rotten. In the past New Years and celebrations, there are eight bowls of Qidieer. This dish can be regarded as a tureen dish. It is the most traditional dish. There is also a method of using broad beans without soybeans, which is called braised broad beans. In old Beijing, there used to be braised bean paste, fried bean paste and boiled bean paste. This dish is a combination of the two. This dish is often sold in restaurants. Because it is troublesome and cheap, there is no one in the restaurant. Go do it!