Pot belly with dried beans and pickles
Overview
In the past, almost every household of the Xian Hakka people in rural areas would pickle a lot of pickles. Now, if you want to eat authentic tripe meat, dried tofu and stewed pickles, you have to go back to your hometown to eat them, so you will go back occasionally to feast on your taste.
Tags
Ingredients
Steps
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Wash and shred the pickles and set aside.
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Cut the belly meat into small pieces and lightly fry in a wok.
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Fry the belly meat until golden brown, stir-fry the pickles for a short while.
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Pour the stir-fried pickles and tripe meat into a casserole, add enough water to cover the vegetables, and bring to a boil over high heat, then reduce the heat to low and simmer.
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In the cooking space, cut the dried tofu into four small triangles and fry in the pot until golden brown on both sides and set aside.
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Bring the pickles and tripe meat to a boil in the pot, then turn down the heat and simmer for twenty minutes, then put the fried tofu into the pot and simmer over low heat together.
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The next step is to wait for the food to be served. The longer this dish is simmered, the better it tastes! Of course, this depends on everyone's preference. Some people like to cook the meat until it's tender, but I personally prefer to eat this dish every other meal.
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It’s best to cook the dried tofu until there are many small holes inside, so be careful when eating! Very hot! Done and ready to eat!
