The red bean paste used for sweet cooking is sticky and greasy. If you want to eat delicious sweet boiled white, you must make your own red bean paste. Soak Mi Dou overnight, steam until soft, add a little water and put it into a blender to make a paste. If the jet lag party is looking for black eyed peas, yes, black eyed peas has feelings for me.

Stir fry in a wok. Only my grandfather told me about the process of making bean paste, and I have never seen it with my own eyes. This is also an experiment. The old recipe says that you can fry with cooked bean flour, lard and sugar. Interested people can use this method.

Stir-fry until it is slightly dry. Add lard, white sugar and yellow sugar, and the amount of lard is slightly equal to the weight of dried beans.

At this time, you can see that the bean paste is slowly sanded. Continue to fry patiently, as long as it doesn't burn.

Stir-fry until lard is completely absorbed by beans and the water is completely drained. This bean paste is soft and sandy.

The bean paste heavy oil made in this way has no moisture, and it is no problem to bottle it at room temperature. I left it for two weeks and took it out. The taste hasn't changed at all. In the past, when there was no refrigerator, such bean paste could even be stored in the shade for two years.

Boiled white meat ... the standard of coughing is that the fatter the better. Lean meat affects the taste of convenience food. Choose ribs, that is, ribs near the back. This kind of fat meat has no tendons, strong meat and thin skin. This kind of meat is also suitable for making sauce meat and bacon.

Cut into regular shapes and remove corners and excess lean meat.

Prepare the skin juice: 1 part white sugar and 2-3 parts white vinegar, and stir evenly until the white sugar melts. White vinegar can relax the skin, and white sugar brings the ruddy feeling of caramel, which is far better than the coloring effect of soy sauce.

Put a piece of beaten ginger and a spoonful of cooking wine in cold water, and cook the whole meat in boiling water for 20 minutes. Pick it up and drain it. Scrape the skin surface with a knife. Let it dry for ten minutes until the skin is completely dry. Wipe the sweet and sour juice with your hands and gently rub it to let the skin absorb it.

Let it cool for more than ten minutes until it is dry.

Add oil to the pot and throw the skin in for branding. It's quite fried at this time. When you hear the noise, cover the pot and turn off the fire.

Fried skin, scrape off the black part with a knife.

Soak glutinous rice overnight, add enough water to cover the surface of glutinous rice, and steam it in a pot.

The fat meat I picked before is only used to boil lard.

Stir-fried glutinous rice with some sugar.

Stir-fried glutinous rice, and then assembled.

Cut the meat into two pieces about 0.7cm thick (called poker in dialect). Now is not the time for you to show off your knife skills. If the meat is cut too thin and steamed, it is easy to leak the bean paste. Then add the bean paste. The bean paste is loose, not sticky. Note ='' =

Press it.

Every time my grandparents do it during the Chinese New Year, my mother and I will cheer and cheer! More! " Kneel down ... usually one person brings stuffing and one person brings stuffing ... It's too painful, I can let it go myself = =

Make it into the shape of a book. As shown in the figure, it is placed horizontally and parallel. Put one piece on the other side.

Spread the previously cooked glutinous rice and smooth it.

Cover with plastic wrap to prevent moisture from affecting the taste, pressure cooker 1.5 hours, ordinary steamer for 3 hours. It melts without steaming it to the entrance. You're sorry about this plate of meat.

Take it out, turn a plate upside down and uncover the bowl.

Complete a project