How to make fried shredded pork with dried beans?

This is the preparation of twice-cooked pork with dried cowpeas as a side dish. I will introduce this dried cowpea twice-cooked pork in detail below.

》》》Introduction:

Dried beans are also called dried cowpeas. It is a kind of dried vegetable made from fine cowpeas, which are blanched and then sun-dried. It has the characteristics of salty, fresh and dry aroma.

Dried cowpeas have the characteristics of salty, fresh and dry aroma. When used to make twice-cooked pork, the aroma of dried cowpeas can be more prominent under the sauce aroma of twice-cooked pork, making it delicious and attractive.

The classic combination of twice-cooked pork is garlic sprouts. Today I also changed it and changed it to green peppers to make this dish more spicy.

At the same time, it also conveys the concept of my writing: It is better to teach people to fish than to teach them to fish.

I hope readers can find the golden combination and make their favorite twice-cooked pork according to their own preferences, and don't stick to the formality and classics.

》》》Dry cowpeas cooked again

——Preparation materials:

Main ingredients: 300 grams of pork, 100 grams of green peppers, 100 grams of dried cowpeas,

Ingredients: 20 grams of bean paste, 10 grams of Sichuan sweet noodle sauce, 10 grams of tempeh, 5 grams of garlic,

Seasoning: ginger, green onion, cooking wine, MSG,

——Processing materials:

1. Grill the pork skin, wash it, put it in a pot with cold water, add ginger slices, green onion knots, and cooking wine, bring to a boil over high heat, and remove after ten minutes.

2. Slice the cooled pork, the thickness is about the same as a one-yuan coin, cut into slices and set aside.

3. Wash two wattle sticks and cut into horse ears and set aside.

4. Soak the dried cowpeas in hot water, wash and cut into sections for later use.

5. Cut the garlic into slices and set aside.

——Production process:

1. Heat a pot, add a little salad oil, pour in the sliced ??meat, stir-fry over medium heat and "boil".

2. Stir-fry until the meat slices become "dengzhan nest". When adding the bean paste, black bean paste and sweet noodle sauce, mix well and stir-fry over medium-low heat to bring out the color.

3. Add garlic slices, green peppers, and dried cowpeas and stir-fry.

4. Stir-fry evenly until the green peppers are cooked, add MSG to taste, and serve on a plate.

——Technical points:

1. The twice-cooked pork slices should be slightly thick. If they are too thin, the fat will not be visible after frying.

2. The entire frying process is medium to medium heat.

After the meat slices are put into the pot, they need to be "boiled" in Sichuan dialect, which is to stir-fry out the fat, stir-fry out the aroma, and make the meat slices shrink into a "lamp nest" shape. If this process is done well, the twice-cooked pork will be fat but not greasy. Full of meaty flavor.

Doubanjiang, sweet noodle sauce, and black bean paste also need to be stir-fried slowly over medium-low heat to bring out the color. High heat can easily cause them to burn.

Mastering the heat is an important skill for twice-cooked pork.

3. There is a little trick after adding green peppers, dried cowpeas, and garlic slices. You can shave the meat slices to one side of the pot. After adding the side dishes, shovel the meat slices over, cover them, and simmer for 30 Seconds, so that the aroma of the side dishes can be simmered into the meat slices. Then mix thoroughly.