Stewed Pork Belly with Edamame

Name: Stewed Pork Belly with Edamame
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty Edamame; 1 potato; piece Pork belly with skin; 3 pcs star anise; 5 pcs pepper; Spoonful Soy sauce; Spoonful Old godmother; 1/2 spoon Five spice powder; a little Chicken Bouillon Powder; 2 spoons Salad oil

by Yuxin Xinxin

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Fresh edamame is served with braised pork. The fragrance of edamame and the meat are completely fused together, which is very delicious. "

Stewed Pork Belly with Edamame

1. Cut pork belly with skin into thumb-sized chunks.

2. Peel fresh edamame.

3. Peel a small potato, cut into cubes, soak in water, and wash off the starch.

4. Put salad oil in the pot, add pepper and star anise and saute until fragrant.

5. The sliced pork belly is flattened out of the oil. , Must be controlled well, not too dry.

6. Add soybean paste and Lao Gan Ma to stir-fry the red oil.

7. Add light soy sauce, dark soy sauce, five-spice powder and potatoes. Stir-fry evenly (the potatoes were fried in oil for a while so that they won’t stick to the pan for a while. I forgot to shoot this part...)

8. Pour in water and simmer for half an hour.

9. Add edamame. Simmer for another ten minutes.

10. Add chicken essence, stir fry evenly, collect the juice over high heat.

11. The soup is almost ready, and the dish is ready when the edamame is cooked.

Tips:
When the pork belly is fried, the oil inside is squeezed out, but it should not be fried too dry. The skin is browned. According to personal taste, there can be some diced lettuce or lotus root.