Laba Douer Sauce

Overview

Laba is a very important day. Not only do you eat Laba porridge, soak Laba garlic, but you also make bean paste. The name Douerjiang is quite interesting. You can’t tell what it is just from the name, but it’s actually an upgraded version of Pork Skin Jelly. Just need to put a few more ingredients in it: dried tofu, carrots, water scallops, soybeans, potatoes, etc., which have always been a must-have cold dish for northerners during the Chinese New Year. When Douerjiang people talk about making Douerjiang, no one talks about making Douerjiang. No one can explain why, but it has to be called that. In the past, every household in old Beijing had to prepare for the New Year. I usually save the skin from the meat when I cook it, so I can save a lot at the end of the year, which can be used just in time. Douerjiang is an ordinary cold dish. It is a bit troublesome and laborious to make, but it can be put away once it is done. It is beaten when the Laba is in season and frozen outside the house. It can be kept for a long time. When eating, it is cut into a small plate and served with Laba vinegar, and some even have ice particles on it. It has a unique taste when paired with wine. There are soy sauce and many ingredients added to the bean paste. After cooling and solidifying, it looks like amber. From the translucent jelly, you can see the beans, dried carrots and beans inside. It is pleasing to the eye and full of Chinese New Year flavor.

Tags

• snacks
• cold dishes
• home cooking
• laba
• winter recipes
• aniseed
• cooking wine
• dried tofu
• onions
• pigskin
• soybeans
• water pimples
• zanthoxylum bungeanum
• carrot
• ginger
• soy sauce

Ingredients

Steps

1. 1 Ingredients: pork skin, carrots, dried tofu, water pimples, soybeans, green onions, ginger, aniseed, pepper, cooking wine, soy sauce.

   

2. 2 Clean the pig skin, pluck the hair, scrape the fat off the pig skin with a knife, and wash it with water. Boil a pot of water. After the water boils, add the meat skin and blanch it for 5 minutes before taking it out;

   

3. 3 Let the blanched meat skin cool slightly, scrape the fat on the surface of the meat skin again to remove all the fat, rinse it with water, cut it into thin strips, and then cut it into small dices for later use;

   

4. 4 Soak the soybeans in water in advance, then cook them until they are 8 mature, that is, when they are still slightly hard, take them out and set aside;

   

5. 5 Wash the carrots and cut them into small dices, and cut the dried tofu and water pimples into small dices;

   

6. 6 Pour about 1200ML of water into the pot. After boiling, add thin strips of pork skin, green onion segments, ginger slices, aniseed, and Sichuan peppercorns. Skim off any foam;

   

7. 7 After the water boils again, turn to low heat and simmer for about 40 minutes until the meat skin is tender. Remove the onion, ginger, pepper and aniseed and discard them;

   

8. 8 Pour the cooked soybeans into the pot one by one;

   

9. 9 Pour the water lumps into the pot;

   

10. 10 Pour diced carrots and dried tofu into the pot;

    

11. 11 Pour in a little soy sauce, cooking wine, and salt and continue cooking for about 10 minutes;

    

12. 12 After the pork skin soup is cooked, let it cool down a little, pour it into a flat-bottomed container, and put it in the refrigerator until it solidifies.

    

13. 13 When eating the prepared bean paste, cut it into small pieces and pour all the vinegar and garlic sauce for dipping. It is full of flavor.