Braised Pork Belly with Dried Beans
1.
The dried carob is soaked in water overnight in advance to soften.
2.
Drain the soaked beans and cut into long sections for later use. Wash the pork belly and cut into large pieces. Peel the ginger and slice it for later use.
3.
Put a little oil in the pot, heat up, add ginger slices and sauté.
4.
Then add pork belly and fry until slightly golden.
5.
Add a spoonful of cooking wine.
6.
Then add light soy sauce.
7.
Join the soy sauce.
8.
Put in the right amount of rock sugar.
9.
Add dried beans and stir fry evenly.
10.
Then add four tablespoons of cooking wine and water without any meat.
11.
Move the material into the pressure cooker.
12.
Press for 20 minutes until the meat is tender.
13.
Pour the pressed materials back into the pot.
14.
Bring to medium heat until the soup is thick. During this time, you can try the taste, and then adjust the appropriate amount of sugar or light soy sauce as needed to adjust to suit your own taste.
15.
Take it out and serve it on the plate.
Tips:
1. Buy pork belly for three-point lean and seven-point fat. Fatty meat melts in your mouth when you boil it. Xiao Tao likes it the most.
2. If the pressure cooker is not used, increase the amount of water and simmer for at least 40 minutes.
3. When you return to the pot at the end, you can adjust the salty and sweetness appropriately. Tao's mother has such a habit.