Old Beijing Bean Paste
by English-English recipes
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare pork skins, green beans, carrots, dried five-spice tofu, green onions, ginger, spices, and soak the soybeans in water for 12 hours in advance.
2. The skin is cleanly blanched (add some green onions and ginger when blanching).
3. Take out the skin of the meat and let it cool. Use a knife to scrape off the fat on the skin and then cut into filaments.
4. Rinse several times with clean water.
5. Put the pork skin in a casserole and pour hot water. It should be more than ten centimeters before the skin. Pour in rice wine and soy sauce.
6. Put green onion, sliced ginger, and dried chili.
7. Cover with salt and simmer for 2 hours and 30 minutes.
8. Dice carrots and dried spiced tofu.
9. Add the soaked soybeans and cook for 30 minutes, then add green beans, carrots, and dried spiced tofu.
10. boil.
11. Turn off the fire
12. Use chopsticks to pick out the spices.
13. Pour into a container and let it dry overnight on the balcony in winter or refrigerate for 12 hours.
14. Buckle onto the chopping board.
15. Serve slices with garlic vinaigrette.
