Bean stew

Overview

The Northwest Pork Dark Meat Stew is a classic that has been eaten since childhood. It’s a must-eat when you’re homesick, and you crave it most when you’re particularly hungry. Comprehensive nutrition, suitable for all seasons. In the hot summer, it doesn’t have to be so troublesome to make. This is a simplified version of my own, Bean Stew. It’s also very good!

Tags

• hot dishes
• home cooking
• pregnant women
• maternity
• old man
• northwest cuisine
• lunch
• dinner
• students
• beans
• eggplant
• garlic
• onions
• potatoes
• sichuan pepper powder
• star anise powder
• tofu
• ginger
• soy sauce

Ingredients

Steps

1. 1 Cut green onions into inch-long pieces, smash three to five garlic cloves, and cut fresh ginger into four to five thin slices. Put them in a small bowl and set aside.

   

2. 2 Wash about a pound of lentils, break them into pieces, and put them in a basin for later use.

   

3. 3 Slice about a pound of tofu and put it in a basin for later use.

   

4. 4 Peel three or five long purple eggplants, cut into large pieces, and put them in a pot for later use.

   

5. 5 Peel and cut two potatoes into pieces, put them in a bowl and set aside.

   

6. 6 Find a large, deep pot, add about 300 grams of oil, and heat over medium heat until cooked.

   

7. 7 Add potatoes and fry until half done. Make sure to stir regularly to heat evenly.

   

8. 8 Put the onion, ginger, and garlic in a small bowl, and add an appropriate amount of pepper powder, stir evenly with the potatoes, and stir-fry until the seasoning is fragrant, then proceed to the next step.

   

9. 9 Pour the reserved eggplant into the pot and spread it evenly with your hands or chopsticks.

   

10. 10 Then pour the beans in the bowl into the pot, spread them evenly, and sprinkle a small amount of edible soda ash noodles to ensure the bright green color of the beans.

    

11. 11 Pour the tofu in the bowl into the pot, arrange it evenly, sprinkle pepper powder, ginger powder, and salt evenly on the tofu, and sprinkle less star anise powder. Finally, fill a small bowl with half a bowl of cold water, and slide it along the edge of the pot to the bottom of the pot.

    

12. 12 Cover the pot and simmer over medium-high heat for 12 to 30 minutes without opening the lid.

    

13. 13 After 12 minutes, uncover the pot, add a spoonful of soy sauce, stir the whole pot evenly with a spatula from bottom to top, if the pot is dry, add a little more water, cover the pot and simmer for another two minutes.

    

14. 14 Pick it up in a basin, add a little vinegar, and the stew is ready to serve.