Roasted Dried Beans with Pork

Name: Roasted Dried Beans with Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Dried beans; 200g Pork belly; 20g oil; 6g salt; 2g MSG; 15g Soy sauce; Some shallot

by Gluttonous

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Dried carob shreds are dried vegetables that are dried in the autumn. Compared with the same fresh ingredients, dried vegetables have much less nutrients, but the crude fiber is still there. The only advantage of dried vegetables is that they can be stored for a long time, so eating them occasionally can be regarded as adding a little speciality. "

Ingredients

400g Dried Beans
200g Pork Belly
20g Oil
6g Salt
2g Msg
15g Soy Sauce
Some Shallot

Roasted Dried Beans with Pork

1. Main and auxiliary ingredients: pork belly, dried bean curd

2. Rinse dried carob shreds and soak for about 2 hours.

3. Squeeze the soaked dried carob shreds with moisture.

4. Put it in a steamer and steam for 20 minutes.

5. This is steamed dried bean curd shreds, set aside.

6. Cut the pork belly into strips and set aside.

7. Heat oil and fry the scallions.

8. Add pork belly and stir fry.

9. Cook soy sauce.

10. Add spare dried carob shreds.

11. Stir fry evenly,

12. Season with salt.

13. Add appropriate amount of water and cook for 5 minutes.

14. Add MSG for freshness, then turn off the heat.

15. Put it out of the pot and serve on the table.

Tips:
1. Dried carob shreds can be soaked softly. They can only be steamed but not boiled.
2. For cooking dried vegetables, it is best to match with pork, otherwise the taste will not be very good.