Pork belly and roasted beans
Overview
Delicious home-cooked meals.
Tags
Ingredients
- Angelica dahurica Appropriate amount
- Beans Appropriate amount
- Cao Guo Appropriate amount
- Chenpi Appropriate amount
- Cinnamon Appropriate amount
- Cooking wine Appropriate amount
- Edible oil Appropriate amount
- Garlic Appropriate amount
- Lilac Appropriate amount
- Nutmeg Appropriate amount
- Old soy sauce Appropriate amount
- Onions Appropriate amount
- Pork belly with skin A small piece
- Rock sugar Appropriate amount
- Star anise Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- cumin Appropriate amount
- fragrant leaves Appropriate amount
- salt Appropriate amount
- water Appropriate amount
Steps
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Cut the pork belly into slices, wash the beans and set aside.
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Put the meat slices into the pot, add water and a spoonful of cooking wine, and bring to a boil.
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After boiling, take out the meat slices and run them through cold water.
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Put an appropriate amount of cooking oil and a handful of rock sugar into the pot and heat.
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Crush the rock sugar with a spatula and stir until melted. Heat over low heat until caramel color.
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Add the meat slices and stir-fry a few times to coat with sugar color.
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Pour in the dark soy sauce and stir-fry for a few times to continue coloring.
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Add appropriate amount of water to the pot.
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Add a spoonful of cooking wine.
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Add the above spices and cook for a while.
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Add beans.
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Cover and heat over high heat for half an hour to an hour until the beans and meat slices are soft and tender. Just add salt about ten minutes before turning off the heat.
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Remove from the pan and serve on a plate.
