Minced Pork and Sour Cowpeas

Overview

Hot summer feels like the season of ice cream and air conditioning. Without air conditioning, I feel bored. Without ice cream, I feel very thirsty. Although I know that ice cream does not quench my thirst, I still like the feeling of holding ice cream in my hand and stuffing it into my mouth one bite at a time. Summer is always associated with poor appetite. I don’t think about food or tea, and everything I eat has no taste. In my memory, my family especially loves to eat cold dishes and sour things in summer, which are very appetizing. At this time, sour cowpeas are always indispensable in the kimchi jar at home. In addition, cowpeas are on the market in large quantities in summer, and are sold in various markets and supermarkets. Cowpeas are naturally indispensable in every household. Cowpea rice, fried cowpea, cold cowpea, dried cowpea, etc., you can think of cowpeas that can be eaten in various ways. Cai Caiwu loves the sour cowpeas the most. There are two kinds of sour cowpeas. One is the kimchi that is soaked in a kimchi jar on the first day and can be eaten directly the next day. The other is the sour cowpeas that have been soaked for a long time and will make people salivate when they smell it. This kind of long-soaked sour cowpeas is especially good with rice. Smell it from a distance and it will make people secrete a lot of saliva in the mouth. It is suitable for cooking fish to add flavor. The taste of my childhood was this sour taste. A plate of sour cowpeas and a bowl of porridge was a meal. Happiness at that time was very simple. In fact, happiness is very simple. It’s just that many times we don’t need much and want too much.

Tags

• hot dishes
• home cooking
• summer recipes
• dinner
• old ginger
• onions
• pork belly
• sour cowpea
• white sugar
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the raw materials in advance and blanch the sour cowpeas in a pot of boiling water (remove excess salt to avoid being too salty)

   

2. 2 Cut the pork belly and sour cowpea into small pieces; chop the garlic and ginger; cut the onion into flowers; cut the pepper into sections and set aside

   

3. 3 Pour a small amount of oil into the pot and heat it up. Add minced pork belly and stir-fry until raw. Add ginger, garlic and chili and stir-fry until fragrant

   

4. 4 Then add the sour cowpea granules, add salt, soy sauce, and sugar to taste

   

5. 5 After serving, sprinkle with chopped green onion and serve