【henan】shredded Bamboo Shoots and Dried Beans with Pork
1.
Choose five layers of pork belly
2.
Add 20 grams of rice wine to the water, cook the pork belly until it is almost cooked, about 20 minutes
3.
Take out the cooked pork belly to control the water
4.
Put a small amount of water in the wok, add rock sugar and fry the sugar color
5.
Stir-fry until the white bubble
6.
Then stir-fry on medium and small heat until it foams and turns into small light yellow bubbles. At this time, pay more attention.
7.
When the defoaming becomes larger again and the color becomes darker, immediately add a small bowl of boiling water, cook for half a minute, and the sugar color is ready. Note that you must add boiled water, cold water will splash the sugar.
8.
Put the water-controlled meat with the skin side down and stained with sugar
9.
The skin is stained with sugar, and you can fry it again. I don’t want to fry it, so I just used it.
10.
Freeze the processed meat in the refrigerator until it becomes slightly hard. If there is soft freezing, it is most convenient to put it in soft freezing for a day, if not, it will be taken out by freezing for about 2 hours.
11.
Cut the meat into slices about 2 mm thick
12.
Put the skin down in the bowl
13.
Soak the dried bamboo shoots one day in advance, soak until soft, and soak the dried beans about 2 hours in advance.
14.
Cut the soaked dried beans into inch sections, squeeze the bamboo shoots and squeeze the water for later use
15.
Put an appropriate amount of oil in the pan, fry fragrant minced ginger and dried chili
16.
Add the beans and bamboo shoots
17.
Add salt, sugar and soy sauce
18.
Stir-fry evenly, add a little water and fry for 2 minutes
19.
Place the fried beans on the meat, pour the soup, add boiling water to the pot, and steam for an hour and a half.
20.
The steamed meat is inverted into the plate, and the vegetables are blanched and surrounded by water
21.
The snap beans and bamboo shoots inside are more delicious
22.
The big bowl is in the big plate
Tips:
If the skin is darker, you can add a little soy sauce to the boiled sugar color to make the color darker. Frying the skin will also be better. But I don't like frying pork skin, so I omitted this step.
