Stir-fried Pork with Dried Beans

Overview

Dried vegetables generally refer to those dried vegetables made from fresh vegetables. In the past, people dried vegetables mostly to preserve the fresh vegetables that could not be eaten all at once, and to reserve them for the winter when vegetables were scarce, so as to solve the problem of uneven distribution of vegetables in the four seasons. When Sister Xie was a child in the countryside, she was self-sufficient in vegetables. There were relatively few vegetable varieties, even less in winter. There was nothing else except radishes and cabbage. Beans, pumpkins, cabbage in summer, radish leaves in autumn, even sesame leaves, rape leaves, acacia flowers and other foods will be dried into dried vegetables and stored for the winter festival. Most dried vegetables are cooked or steamed and then dried and preserved. The taste of dehydrated and sun-dried vegetables also becomes very special. This is the main reason why today's dried vegetables are no longer used to store vegetables, but have a special flavor, so that the delicious taste can be passed down. Dried vegetables are a specialty food with a farmhouse flavor in our local area. Not only farmhouse restaurants have these dishes, but even big hotels have made them into various delicacies. Sister Crab loves to eat, so she will naturally stock up on dried radish, sesame leaves, and dried beans. They are delicious when cooked or stir-fried. Today I ate dried beans and stir-fried them with a little pork. It was really delicious. Let’s see how to make it.

Tags

• hot dishes
• home cooking
• quick dishes
• preparing meals
• lunch
• dinner
• dried sichuan peppercorns
• dried beans
• dried chili pepper
• edible oil
• garlic sprouts
• light soy sauce
• pork
• salt

Ingredients

Steps

1. 1 Let’s take a look at dried beans first. They are made from long beans that are sold on the street for 2 yuan a pound in summer. After you buy them home, wash them, steam them on a cage for a few minutes, and when they are cooked, hang them up or put them on a bamboo curtain to dry. Ten kilograms of fresh beans can't produce much dried beans. Every year, dozens of kilograms of dried beans are purchased. Sun-dried beans need to be protected from moisture. If they come back to the south, they must be frozen in the refrigerator, otherwise they will become moldy, which would be a pity. Under normal circumstances, the beans dried in the summer are all eaten in the winter, and they will not taste good if they are left for too long.

   

2. 2 Dried beans need to be soaked in hot water. Boil a pot of water, put the dried beans in the pot and simmer them for about an hour.

   

3. 3 Cut the soaked beans into sections, and cut the garlic sprouts into sections for later use.

   

4. 4 Cut the fat and leanness of the pork into slices separately. If you use pork belly, there is no need to separate the leanness and fatness.

   

5. 5 Pour a little oil into the wok. Don't wait until the oil is too hot. Add the pork fat and stir-fry until the oil comes out. Add dried chili peppers and dried Sichuan peppercorns during this period. When the fat becomes a little brown, add the garlic sprouts and stir-fry.

   

6. 6 Then add dried beans and stir-fry, and finally season with a little light soy sauce and salt. Mix evenly and serve.

   

7. 7 Delicious and delicious.