Ingredients: kidney beans, pork

Ingredients: onions, ginger, garlic

Seasonings: pepper, aniseed, light soy sauce, dark soy sauce, sugar, five-spice powder , oil, chicken essence

Method:

1. Clean and wash the kidney beans, and slice the pork.

2. Add oil to the pot until the oil is not hot. Add a little fat meat and use low heat to slowly squeeze out the oil in the fat meat. At the same time, add Sichuan peppercorns and aniseed to fry until fragrant. Add lean meat or pork belly and fry until the fat changes color and the oil is basically squeezed out. Fish them out together.

3. Add a little sugar to the oil and stir-fry the sugar color. When the color turns red, add onions, ginger, and garlic. Stir-fry until fragrant. Then add the kidney beans, fished-out meat, Sichuan peppercorns, and aniseed. Pour them into the pot together, add an appropriate amount of light soy sauce (for seasoning) and dark soy sauce (for color) and stir-fry until the kidney beans change color. Add salt, five-spice powder, and add soup.

4. The soup should just cover the kidney beans. Bring to a boil over high heat and simmer over low heat. Uncooked kidney beans will be poisonous if eaten, so be sure to simmer for a while until the soup is almost gone. High heat Add the juice and mince the garlic and stir well until the kidney beans are covered with the soup. Take it out of the pot and put it on a plate.

Key points:

1. If you want the color to look good, fried sugar color is essential. Of course, you can also use dark soy sauce to mix the color, but I still think that using sugar will taste better. good.

2. If you want the kidney beans to taste good, the soup must be basically dry. If you want to keep a pot of soup, how can every kidney bean be wrapped in soup?

3. And the minced garlic added at the end has a very good seasoning effect.