Roasted Pork with Dried Beans
Overview
In the era of the planned economy, scarcity of supplies was a common phenomenon; because there were no refrigerators and other anti-corrosion equipment, people often bought some vegetables when there was a large amount and preserved them by natural wind drying, such as prunes, day lilies, dried beans, etc. When they wanted to eat them in the future, they took out a handful and soaked them, stewed them directly or roasted them with pork. It was really a great meal. I remember that when my father was still alive, he especially liked to let my mother cook some prunes, vegetables and roasted meat in the hot summer, and drink and eat with them~~~ During the Spring Festival, my classmate gave me a box of Huangshan specialties, which was full of dry goods, such as fungus, bamboo fungus, shiitake mushrooms, Hericium erinaceus, day lily, etc., and this bag of dried beans was one of them. In fact, my family members and I also like to stew some prunes and roasted meat for meals in the summer; today we changed the prunes to dried beans and stewed meat, and the taste is super delicious~~~
Tags
Ingredients
Steps
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Prepare dried beans and pork
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Wrap dried beans in water 4 hours in advance
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Wash and cut into small pieces
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Wash the pork and cut into small pieces
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Prepare relevant ingredients
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After the pot is hot, pour in the rapeseed oil, stir-fry the onion and ginger until fragrant, then serve
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Leave the oil and add the fat meat pieces, stir-fry until the oil is released, then add the lean meat pieces
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After frying and changing color, add appropriate amount of cooking wine
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Pour in the dried beans and seasonings, add appropriate amount of water and cover over high heat
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Bring to the boil, then turn down to low heat and simmer until the dried beans are almost tender and add an appropriate amount of dark soy sauce
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Turn to high heat and add sugar and simmer until it turns color
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Add some salt and stir well
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When the marinade gradually dries, turn off the heat
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Serve in a bowl
