Name: Lu Xun’s Memories—shaoxing Fennel Beans
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound Dried broad beans; Some Cooking Wine; Some Thirteen incense; Some Fennel; Some Cinnamon; Some Aniseed; Some pepper; Some salt; Some Sugar; Some Chicken Essence

Lu Xun’s Memories—shaoxing Fennel Beans

by Han Xiaoxi

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

After Mr. Lu Xun’s endorsement, Shaoxing fennel beans have become a famous snack in Shaoxing. Even if there is no money for Kong Yiji in Xianheng Hotel, he still has to take a dollar of fennel beans and pair it with the mellow and pleasant old Shaoxing wine. It’s also known as Shaoxing rice wine, not to mention how pleasant it tastes, let’s have this petty bourgeoisie~~"

Lu Xun’s Memories—shaoxing Fennel Beans

1. Wash dried broad beans and set aside

Lu Xun’s Memories—shaoxing Fennel Beans recipe

2. Put the washed beans in the pressure cooker, add an appropriate amount of water, and the water just covers the beans. Steam on the pressure cooker for 10 minutes

3. Prepare seasonings in the pot, add cooking wine, Shaoxing rice wine is better, add appropriate amount of thirteen incense, cinnamon, aniseed, anise, pepper

4. Put the cooked beans in the pressure cooker, bring to a boil on high heat, and boil to half of the original water, then turn to low heat

5. Add salt, chicken essence, sugar, seasoning, simmer the beans in a low fire, boil until the water boils dry, pay attention to keep stirring to avoid sticking the pot

Tips:
Pressure cooker steaming makes the beans easier to cook. After all, the dried broad beans are hard to cook without soaking. Bring to a high heat, so that the skin of the fennel beans can be shrunk, simmered on a low fire, and the beans are delicious. In this way, the fennel beans are fragrant and soft. Chewy, salty and sweet, full of fragrance