Dried Kidney Beans and Meat: A Perfect Pairing – More Delicious Than Mountain Treasures!
Kidney beans and this meat are a golden match, the meat is no longer greasy, flavorful and delicious, surpassing mountain treasures and seafood. Dried kidney beans belong to a type of dried vegetable, it is made by drying long beans. It is generally produced in autumn and stored for winter to eat with meat. Every year when we have New Year's Day, this dish will be eaten up immediately, which is not an exaggeration. Dried kidney beans have a longer storage time, so every year our family will dry a lot of dried kidney beans. Dried kidney beans and pork are a golden match, dried kidney beans are relatively oily, it is best to stew with pork and braised pork, so that dried kidney beans absorb the oil of the meat, not dry, and the texture is better. Stir-fried dried kidney beans, don't directly put it in the pot, adding one more step, dried kidney beans are not dry and wonderful.
Dried kidney bean braised pork
By Yùnyǔ 7656
Ingredients: 400g pork belly, 80g dried kidney beans, 3 tablespoons of braising soy sauce, 3 tablespoons of light soy sauce, 3 pieces of sugar, 3 slices of bay leaf, 1 piece of star anise, 1 small piece of cinnamon, 3 tablespoons of, scallions and ginger as needed, salt to taste
Cooking steps: 1. Cut pork belly into dice and blanch in cold water with scallion segments and ginger slices and over high heat.
2. After the water boils, remove the foam.
3. Take out the pork belly and pat dry.
4. Soak dried kidney beans, cut the soaked dried kidney beans into segments of 4-5 cm long.
5. Put a little oil in the pot and put in the blanched pork belly and stir-fry, then add scallions, ginger, cinnamon, star anise, and sugar.
6. Stir-fry until the seasoning fragrance comes out, the sugar melts and the pork belly is slightly colored, then add braising soy sauce and stir-fry evenly.
7. Add the cut dried kidney beans and stir-fry.
8. Stir-fry until the dried kidney beans release water.
9. Pour into a stew pot, add hot water to the level of dried kidney beans and pork belly.
10. Bring to a boil over high heat, then reduce the heat to medium-low and cook for about 40 minutes.
11. Cook the pork belly soft and plump, add a little fire to thicken the sauce, and drain most of the sauce.
Cooking tips: 1. Observe the color of the meat: Healthy and fresh pork belly should be red or pink, with a bright sheen, and less liquid oozing out. The fat part should be white or milky white, and the texture should be firm. 2. Observe the meat skin: Healthy pork skin should have no spots. 3. Smell the scent: Fresh and healthy pork has the aroma of fresh meat and a slight fishy smell. It will not have other odors and bad smells. 4. Observe the lymph nodes: Healthy pork has normal lymph node size and quantity, and the color of the lymph node section is pale yellow or gray. 5. Check the elasticity: Normally, fresh pork has good elasticity, and the pit produced by pressing with fingers will quickly return, while sick pigs and unfresh pork have reduced elasticity.
Do you like dried kidney bean braised pork?
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