Soybean and pig tail stew
Overview
Braised pig tail with soybeans is a Hakka dish. The pig tail is glutinous and not greasy, and the soybean flour is fragrant and chewy. . . First stir-fry the soybeans until the skin becomes charred, causing a few small black spots, and then soak them in cold water for a while. The soybeans treated in this way will be easier to cook and chewy.
Tags
Ingredients
Steps
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Prepare the ingredients: wash the pig tail and chop it into sections, peel the garlic cloves, peel the ginger, remove the soybeans and southern milk.
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Heat a pan without oil, add soybeans and stir-fry over low heat until they become charred, then scoop them up.
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Put it in a basin and soak it in cold water for 1-2 hours. (You can also fry it the next day, soak it and put it in the refrigerator, and then take it out when cooking)
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Boil an appropriate amount of water, add a spoonful of salt, ginger slices, star anise and pig tail and blanch for a while.
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Pick up, rinse with cold water and drain. (Discard the ginger slices and star anise)
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Heat a pan, add an appropriate amount of oil, sauté the garlic cloves until fragrant, stir-fry the pig tails for a while, add southern milk, light soy sauce, dark soy sauce, oyster sauce, cooking wine, and ginger slices and continue to stir-fry until fragrant.
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Add water that covers the surface of the ingredients, cover the pot, bring to a boil over high heat, then reduce to medium heat and simmer for about 1 hour.
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Cook until there is a little soup left, pour in the soybeans and stir-fry evenly, cover the pot again and simmer until the soup dries up.
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Scoop it up, put it into a casserole, cook it on the stove for 1-2 minutes, and serve it in the original pot.
