Braised Pork Bone and Soya Beans
1.
Soak the soybeans in advance at night, and boil the meat bones in boiling water to remove the blood.
2.
Heat the pan and pour the canola oil.
3.
Add green onion and ginger to fragrant.
4.
Pour the meat bones that have been drained and stir fry a few times.
5.
Pour the rice wine over the lid and simmer for a while.
6.
Drizzle with June fresh soy sauce and stir fry, then pour in the soybeans.
7.
Sprinkle with Lee Kum Kee's secret braised sauce.
8.
Pour in the right amount of boiling water and stir-fry evenly.
9.
Cover and simmer for 1 hour, sprinkle a little MSG before serving, stir fry with appropriate amount of sugar and sprinkle with chopped green onion.
Tips:
1. Open the lid and stir fry at intervals, add water when the sauce is boiled dry.
2. Because the meat bones and soybeans need to be braised to make the meat crispy, the cooking time for this dish is slightly longer. You can also pour the prepared ingredients into the pressure cooker and cook faster.
3. The meat bones are not as greasy as braised pork, and a little canola oil is added for cooking so this dish can be eaten with peace of mind if you are afraid of getting fat.