Green Beans and Pork Belly Soup
Overview
Now is the time to eat green beans. In order to eat these green beans, I bought two pork belly, stir-fried the belly with pickled peppers, and used the remaining pork belly to cook green beans, killing two birds with one stone. Because the pork belly in the north is smaller, I used two leftover pork belly to stew green beans. The soup is thick and white, the pork belly is soft and glutinous, and the green beans melt in your mouth. When paired with a bowl of garlic sour and spicy dipping sauce, it’s a great treat!
Tags
Ingredients
Steps
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Bought unshelled green beans.
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Peel fresh green beans.
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Rinse the green beans.
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Prepare the two pork belly with the belly cut off, as well as the green onion knots and beaten ginger. (Wash the pork belly with flour and white wine in advance)
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Boil the water in the pot and blanch the pork belly.
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Take out and let cool slightly.
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Let cool slightly and cut into strips.
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Put the cut pork belly strips into the pressure cooker, add ginger and green onions, two spoons of salt, one spoon of pepper noodles, two spoons of white wine, and a few peppercorns.
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Add boiling water to cover the pork belly and press the meat button to start cooking soup.
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After 15 minutes, pour the pork belly soup from the electric pressure cooker into the casserole, add the green beans, bring to a boil over high heat, then turn down the heat and simmer.
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Simmer until about forty minutes.
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Finally, take it out and sprinkle with chopped green onion. The soup is thick and white, the pork belly is soft and glutinous, and the green beans melt in your mouth.
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Garlic hot and sour seasoning: one spoon of soy sauce, half a spoon of salt, one spoon of vinegar, one tablespoon of garlic paste, half a spoon of ginger paste, two tablespoons of sesame red oil and chili, half a spoon of pepper noodles, one spoon of pepper oil, half a spoon of MSG, and one spoon of chopped green onion.
