Pork Belly Stewed with Dried Beans

Overview

I was preparing to dry the beans a few days ago, but suddenly I remembered that the dried beans from last year were still uneaten at home in the city. I packed them back the day before yesterday and prepared to eat them quickly. I originally prepared braised pork with dried beans, but my parents both have diabetes and had to give up the braised pork and switched to pork belly. The taste is just as good.

Tags

• hot dishes
• aniseed
• dried beans
• onion white
• pork belly
• vermicelli
• ginger

Ingredients

Steps

1. 1 Wash the dried beans twice in water a few hours in advance and soak them in warm water.

   

2. 2 The effect of the dried beans after soaking for an hour was not very good. I should have soaked them for a while, but I prepared them too late, so I just put them in the pot.

   

3. 3 Wash the vermicelli and soak in cold water. Soak until soft and cut with a knife. It will be inconvenient to eat if it is too long

   

4. 4 Cut the pork belly into large pieces and add more oil to the hot pan. Dried beans are really oily.

   

5. 5 Stir-fry the pork belly over low heat until oil spits out and there is obviously more oil in the pot. Add the green onions, star anise, and ginger slices and sauté until fragrant. Add the soy sauce and stir for a few times. Add the dried beans that have been squeezed out of the water.

   

6. 6 Stir-fry the dried beans and add water evenly until the dried beans are covered with a little more water. Add salt to taste. If allowed, you can add a little sugar, but my parents can’t eat sugar so I didn’t add it.

   

7. 7 After the soup has boiled, add the vermicelli. Let me tell you, the vermicelli of each store depends on the cooking resistance. My vermicelli is not resistant to cooking and will become rotten after cooking for a long time. If it is resistant to cooking, add it in when adding soup. At this time, taste the saltiness and make the final seasoning.

   

8. 8 After the vermicelli is put into the pot, simmer it over medium to low heat. After about 30 to 40 minutes, taste the softness of the beans. If they are not hard, sprinkle with MSG and serve. Finally sprinkle some scallion leaves to add some color and fragrance.