"Fresh and mellow, so delicious that it's so delicious" ------〖Rake peas and taro braised crispy pork〗

Overview

Rake peas is a favorite dish among Chongqing people. Go to any small shop on the street and you can order dishes made from raked peas, such as pea mixed noodles and raked pea hoof flower soup, which look very unattractive. The color of the soup is light yellow and muddy. It doesn't seem to have anything special, but when you take a spoonful and drink it into your mouth, you are immediately conquered by its special aroma. It has a very strong bean aroma and a fresh and very mellow soup. How can it have such a wonderful effect of turning decay into magic? It doesn't feel like ordinary fresh pea soup at all, at least it doesn't feel like a clear soup without any expression after removing the essence of green peas, no! It is a thick, steaming, and juicy soup. This kind of soup is especially suitable for soaking the white rice after finishing the dishes on the table. You can finish the rest of the rice quickly. The rake peas must be fried first when making soup. Since the rake peas have become slightly mushy, you don't need to break them or simmer them for a long time when making the soup, and you can have the effect of a European-style thick soup. Rake peas are purely a vegetable and are served as a home-cooked side dish. But I didn't like eating it when I was a kid because I always thought it was too "crowding-y" and didn't go well with my meal. What I love most is its second typical method: raking pea soup. I'm sure I won't be able to stop once I drink it... I drank two big bowls at once...

Tags

• hot dishes
• home cooking
• lunch
• dinner
• crispy pork
• ripe peas
• taro
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Rake about 200g of peas. (Soak the dried peas overnight in advance, then use a pressure cooker to add an appropriate amount of water and press for 15 minutes the next day)

   

2. 2 Crispy pork is pork wrapped in a batter made of starch + eggs, then fried in a pan until golden. It's a bit like the Guobao Pork in the north. (Chongqing people like to fry and eat it freshly or use it to make crispy broth)

   

3. 3 Buy the taro, steam it, peel it and set aside.

   

4. 4 Heat the pan to 50% oil temperature, rake the peas and stir-fry over low heat. After the peas are dispersed, add water and bring to a boil.

   

5. 5 Add ginger, green onion, salt and pepper to taste. (The broth is very fresh, so you don’t need to add chicken powder)

   

6. 6 Pour in the crispy pork and steamed taro, cook until the pea soup boils, then reduce the heat and simmer for 2 minutes to allow the flavor of the crispy pork to blend into the soup, and it is ready to serve