Braised Dried Beans

Overview

I really like eating these dried beans and roasting them with meat. The meat must be fat, otherwise it won’t taste good. Also, if you cut the meat thickly, cook it for a while or just cut it thinner. I cut the meat this time and it took less time. Fortunately, the taste is still good in the end. I was drunk while taking pictures while cooking, and my thinking was a bit confused. Now it seems that I have to learn to write copy

Tags

• hot dishes
• chicken essence
• dried beans
• dried chili pepper
• garlic
• ginger
• oil
• old soy sauce
• oyster sauce
• pork belly
• star anise
• vinegar
• black pepper
• salt

Ingredients

Steps

1. 1 I soaked the dried beans in cold water half a day in advance

   

2. 2 Cut dried chilies into sections, smash garlic, and slice or shred ginger

   

3. 3 Cut the pork belly (or fat and lean meat) into cubes or slices. Pour oil into the pot and heat it to 40-50%. Add the ginger. Put the meat into the pot and stir-fry. Add some star anise vinegar and dark soy sauce and continue to stir-fry

   

4. 4 Stir-fry for a while until the fat begins to splash with oil. Add salt, dried chili pepper, pour in hot water and cook

   

5. 5 When the braised pork is almost cooked, add the beans. Depending on how dry and soft the beans are, decide whether to continue adding water to cook. This time, I cut the meat thicker, so I rushed to cook again. In fact, the braised pork is not ready yet. You can cook the meat longer

   

6. 6 After the meat and beans are cooked for a while or the juice is reduced, you can add oyster sauce, pepper and chicken essence according to your personal taste

   

7. 7 Taste the saltiness and taste it to suit you before serving it

   

8. 8 When serving green beans, you can sprinkle them with coriander or chives according to your personal preference