I'll introduce you to two ways to eat dried beans: fried chicken with dried beans and roasted meat in Jiangdou Gan. Do remember to soak the dried beans well before cooking, otherwise it will be difficult to cook them, and it is best to cook them with meat dishes, which is more oil-absorbing and easy to eat. When I was a child, my grandmother spread dried beans at the bottom of the bowl, covered them with Sichuan style pork and steamed them. They were delicious. (Note: Cowpea is also called beans, so Jiangdou Gan below is also dried beans).

1, fried chicken with dried beans (Hunan cuisine specialty)

Ingredients: half tender chicken, dried beans 1 small handle.

Seasoning: ginger slices, garlic, red pepper, green garlic, cooking wine, salt, monosodium glutamate, soy sauce, vegetable cooking oil.

Practice:

1, the tender chicken is washed and cut into pieces for use.

2. Soak the dried beans in cold water overnight, cut them into small pieces after soaking, add salt and knead them by hand for a while (make the beans salty).

3, ginger, garlic, red pepper, green garlic for use.

4. Heat the oil in the pot, stir-fry the ginger slices and chicken pieces, add a little cooking wine to remove the fishy smell, and then add soy sauce and salt to taste.

5, stir-fry until the chicken is hard, and the oil on the chicken skin leaks out.

6. Add hot oil to the pot, add red pepper, garlic and dried beans and fry until cooked.

7. Finally, mix the chicken and beans and fry for a while.

2. Jiangdou Gan Roasted Meat (one of the most famous dishes in Chongqing Restaurant)

Ingredients: pork belly, Jiangdou Gan.

Seasoning: light soy sauce, dark soy sauce, cooking wine, pepper, rock sugar, ginger, star anise, rhizoma Dioscoreae Septemlobae and dried pepper.

Practice:

1 Third-line pork (pork belly) Remove the hair from the skin, wash it and cut it into squares.

2. Jiangdou Gan soaked in clear water for one night.

3, put a little oil in the wok, stir-fry the meat, the meat begins to take off oil, put a little cooking wine, the next piece of old ginger, a few pieces of pepper, an octagonal, a tri-naphthalene, a few dried peppers, stir-fry, release the flavor, stir-fry and color, and then add a small crystal sugar.

4. After stirring evenly, put the soaked Jiangdou Gan and add the water soaked in Jiangdou Gan. It is better not to have meat.

5. Transfer to the casserole, cover it, turn to low heat, and stew for 1 hour.

Cooking tips:

1, three-line meat, look at the picture, that is, fat and lean meat, each with three strips of meat. Chongqing people like to use it to make braised pork, which is white-boiled, moderately fat and thin, not greasy and not stuffed with too much lean meat.

2. I don't like to put too much spices in cooking such as braise in soy sauce. One octagonal naphthalene is enough, and too many spices cover up the taste of the food itself.

3. Before Jiangdou Gan is soaked, wash it with clear water, and then soak it with clear water. Don't pour out this clear water. It is good to cook soup or roast meat.

4. Jiangdou Gan roast meat has a special flavor. Students who don't like it can change Jiangdou Gan into potatoes or soaked soybeans.

5, braised pork will have a thick layer of oil, with rice to eat, too greasy, if used below, fragrant and not too greasy.