Braised beans

Overview

My friend brought the bean poles back from his hometown in Sichuan and kept them in the refrigerator. Finally, I took advantage of the weekend and soaked them overnight before going to bed last night. This dish tastes delicious. If you like it, you can add tempeh or bean paste to taste.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• lunch
• cooking wine
• cornstarch
• fennel
• garlic sprouts
• ginger
• light soy sauce
• old soy sauce
• pork belly
• sichuan bean pole
• carrot
• salt

Ingredients

Steps

1. 1 Prepare the raw materials, soak the bean poles overnight in advance

   

2. 2 Put water in a pot, put pork belly into the pot, add garlic leaves, fennel, and three slices of ginger, cook until chopsticks can be inserted into the meat, about 10 minutes

   

3. 3 While the pork belly is cooking, cut the bean stalks with a diagonal knife, cut the garlic sprouts with a diagonal knife, cut the carrots into thin slices, and slice the ginger

   

4. 4 After the pork belly is cooked, take it out of the water and cool it, drain it and cut it into about 3 mm slices

   

5. 5 Heat the wok, add a small amount of base oil, add the pork belly slices and stir-fry until both sides are browned, pour off the excess oil.

   

6. 6 Add carrots and stir-fry for a while

   

7. 7 Add garlic sprouts and stir-fry for about half a minute

   

8. 8 Add the bean stalks and stir-fry for half a minute

   

9. 9 Over high heat, add cooking wine and stir-fry

   

10. 10 One to one ratio of light soy sauce and dark soy sauce, add a little boiling water, about half a bowl, add it to the pot, stir-fry, and simmer over low heat for three minutes

    

11. 11 Add garlic leaves and stir-fry for a while

    

12. 12 Thicken with water starch and serve on a plate