Braised pork rinds with soybean sprouts

Braised pork rinds with soybean sprouts

Overview

Yesterday I went to the street and saw farmers selling home-grown soybean sprouts. These soybean sprouts do not contain growth hormone, swelling hormone and other chemical substances, and they are considered green food. The soybean sprouts grown by the villagers are a little small and inconspicuous, but they look more adorable and taste better than those in the city. Soybean sprouts have the effects of clearing away heat and improving eyesight, nourishing qi and blood, preventing gum bleeding, cardiovascular sclerosis and lowering cholesterol. This dish would taste better if braised with Pixian bean paste, but I only have water tempeh at home, so it tastes good instead.

Tags

Ingredients

Steps

  1. Wash the purchased soybean sprouts in water and set aside.

    Braised pork rinds with soybean sprouts step 1

  2. Blanch the purchased fried pork rinds in a pot of boiling water for two minutes to remove some of the fat.

    Braised pork rinds with soybean sprouts step 2

  3. Heat oil in a wok, add chili and Sichuan peppercorns and stir-fry over low heat, then add onions, ginger, garlic and millet and stir-fry until fragrant.

    Braised pork rinds with soybean sprouts step 3

  4. Add the soybean sprouts and stir-fry for a while.

    Braised pork rinds with soybean sprouts step 4

  5. Pour a bowl of water to boil and add 100 grams of Laoganma water tempeh.

    Braised pork rinds with soybean sprouts step 5

  6. Add the blanched pork skin and cook together.

    Braised pork rinds with soybean sprouts step 6

  7. Add light soy sauce, dark soy sauce, and sugar to a boil, then simmer over low heat for ten minutes to add flavor.

    Braised pork rinds with soybean sprouts step 7

  8. Add appropriate amount of salt and chicken essence to taste, add green garlic and cook until raw, then turn off the heat and eat.

    Braised pork rinds with soybean sprouts step 8