Dried Cowpea Pork

Name: Dried Cowpea Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 lot Dried cowpea; 300g Pork belly; Some Soy sauce; 1 tsp Cooking Wine; 1 tsp salt; 1 tsp Sugar; 1 capsule star anise; 1 piece Cinnamon; 2 tablets Bay leaf; 1 stage Green onions; 1 piece ginger; 1 head garlic

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Stew a pot of pork belly, and then put the soft soaked dried cowpea in the broth and simmer until it is cooked. The dried cowpea that has absorbed the broth is chewy and full of meaty aroma. A large bowl of white rice, two chopsticks dried cowpea, and two pieces of fat but not greasy pork belly, you feel that life is infinitely beautiful. If you break the big white steamed bun in half, sandwich the meat and dried cowpea, and bite it down, it will be full of satisfaction! Dip the steamed buns in the broth and eat it again. Oh, it's so beautiful!
But today, I don’t want to make pork belly stew with dried cowpea. Let me have a dish of dried cowpea meat. Compared with stewed, this one is more trouble-free, the taste will be lighter, the taste will be softer, but the shape and appearance are better. Especially in summer, people can escape the sultry kitchen without being bothered by too much oily smoke. "

Dried Cowpea Pork

1. A lot of dried cowpea;

2. A piece of pork belly with skin, scrape off the fine hairs on the epidermis, and clean it;

3. Soak dried cowpeas in cold or warm water;

4. Put pork belly, green onion and sliced ginger into a pot of cold water, boil on high heat and turn to medium heat and cook for 15 minutes;

5. When the boiled pork belly is aired to warm, brush the surface of the skin with a brush dipped in the dark soy, and then use a thick needle or toothpick to make holes in the skin, and then brush the dark soy, which is good for coloring;

6. After the skin is dry, pour a little oil in the wok. When the oil temperature is about 60%, deep-fry the skin into an amber color. At this time, the oil will collapse more or less, so you can cover and fry for 1 minute on low heat;

7. Turn the meat over, fry the lean meat side, then pour in the right amount of soy sauce, light soy sauce, salt, a little sugar, star anise, cinnamon, bay leaves, green onions, ginger slices, garlic cloves, hot water, and wait for the water to boil Pour a little cooking wine; cover and stew for 15 minutes, then remove the meat;

8. After washing the dried cowpea twice, soak it in warm water; put the soaked dried cowpea into the broth, add salt and soy sauce according to the taste, cover and simmer for a while;

9. Cut the meat into thin, large pieces;

10. Take a large bowl, place the meat slices in a circle at the bottom of the bowl, press one by one, so that it will have a sense of layering after being inverted;

11. Put the dried cowpea soaked in the broth into a bowl, the green onion, ginger, garlic cloves are also delicious, pour the broth into the bowl;

12. Place the remaining pieces of meat evenly on the surface;

13. Put a large bowl into the steamer and steam for about 1 hour. The meat slices are crispy and melt in your mouth. The cowpea absorbs enough gravy and oil, and it is soft and oily;

14. Take a large bowl and buckle it on the small bowl, and then quickly invert it. The beautiful and delicious dried cowpea buckle will appear on the stage. The surface is sprinkled with chopped green onions, which is beautiful and fragrant. Don't hesitate, steam a bowl quickly!

15. Dried cowpea meat, non-greasy and fragrant!

Tips:
1. Dried cowpeas are soaked in cold or warm water, and then simmered in a broth for a while, which is more fragrant and easier to cook;
2. The pork belly is boiled and then served with soy sauce or dark soy sauce. After being fried, the color is eaten into the skin, and the color is more attractive;
3. The steaming time should not be too short. A longer time will not only make the cowpea soft and rotten, but also the oil can completely penetrate into the cowpea, making it more fragrant to eat.