The cooking style and efficacy of steamed pork with bean dregs are introduced in detail: Bushen recipe, Yangyin recipe and Malnutrition recipe. Taste: sweet and sour technology: steamed pork with bean dregs. Material: main ingredient: pork ribs (pork belly) 650g, auxiliary material: bean dregs100g, hot pepper (green and sharp) 50g, hot pepper (red and sharp) 30g. Soy sauce 10g, sugar 5g, vinegar 5g, monosodium glutamate 2g, salt 4g, cooking wine 10g and lard 30g (refined) teach you how to cook steamed meat with bean dregs, and how to cook steamed meat with bean dregs is delicious. 2. Wash the green and red peppers, dice them and stir-fry; 3. After the pork belly is cooked, put it in an oil pan and fry it, cut it into thin slices and put it in a bowl; 4. Dry the bean dregs, add the fried green pepper, add soy sauce, white sand, salt, vinegar, monosodium glutamate and cooking wine, put them in a bowl with fixed meat, and steam them in a cage; 5. After the steamed meat comes out of the cage, buckle it into the plate; 6. Add watercress to another pot and stir-fry until fragrant. Add fresh soup and water starch to thicken, and pour on it. The key to making steamed meat with bean dregs: 1. Meat slices should be even, neat and hollow in the bowl, which is convenient for stuffing to set the bowl and make the dish look beautiful; 2. Bean dregs are not dregs, they taste natural and fragrant. The steamed pork with bean dregs introduced by the chef according to its characteristics is rich in hometown flavor, crisp and fragrant, and has very folk characteristics. The method of cooking pig's trotters with bean dregs introduces the cuisine and functions in detail: home-cooked recipes, beauty recipes and osteoporosis recipes. Taste: Zanthoxylum bungeanum. Technology: Stewed trotters with bean dregs. Material: Ingredients: bean dregs 500g, trotters 1000g. Seasoning: lard (refined) 400g, cooking wine 50g, rice wine 100g, crystal sugar 65438+ appropriate amount. 2g of monosodium glutamate, 40g of soy sauce, 30g of soy sauce, star anise 10g, tsaoko 10g, 20g of pepper, 2g of pepper 16g, 2 g of ginger and 5g of onion teach you how to make trotters with bean dregs, and how to make them delicious. 2. Put the pot on the stove, pour in 1000g of clean water, add pig's trotters, stew with strong fire for 5 minutes, then take them out, and scrape them with clean water for later use; 3. Put the bean dregs (bean curd dregs) into a cage, steam for 10 minute, take it out and cool it, wrap it in a clean cloth, and squeeze out the water; 4. Heat the pot, pour 250g into it, bring it to a boil, add bean dregs, and stir fry for five minutes on low heat; 5. Cook in a pan until the oil and bean dregs are mixed into a whole, add 200 grams of lard and fry for five minutes, then add lard 100 grams to continue frying until the bean dregs are crisp and fragrant, and take out the pan for later use; 6. Wash ginger and onion, pat them loose with a knife, and wrap them with thin mesh cloth, pepper, aniseed (star anise) and Amomum tsaoko for later use; 7. In a casserole, put the soup stock, cooking wine, fermented grains, syrup, salt, soy sauce, soy sauce, ginger, onion and bread together, then put the pig's trotters and boil them over high fire; 8. After sealing the spout, burn it for about four hours; 9. Put the soup into the wok, add the fried bean dregs and the right amount of monosodium glutamate, mix well and boil, pour it on the trotters, and serve.