Main Ingredients
Pork Skin
500g
Soybeans
80g
Green beans
80g
Carrots
80g
Smoked and dried
80g
Accessories
Dark soy sauce
An appropriate amount
Salt
An appropriate amount
Star anise
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An appropriate amount
Nutmeg
An appropriate amount
Onion
Appropriate amount
Ginger
Appropriate amount
Gan leaves
Appropriate amount
Sugar
Appropriate amount
Cooking wine
Appropriate amount
Steps
1. Wash the pig skin and scrape off the surface debris and pig hair.
2. Wash the carrots, peel them, cut them into 0.5cm square dices, smoke them and cut them into dices of the same size. Wash the soybeans and green beans and set aside.
3. Use gauze to wrap the star anise, bay leaf, nutmeg, peppercorns, onion and ginger into a package.
4. Pour water into the pot, add the pork skin, bring to a boil over high heat, then turn to medium heat and cook for 5 minutes before taking it out.
5. Remove excess fat from the inner layer of pig skin.
6. Cut the pig skin into strips as thick as your little finger.
7. Take another pot, add pork skin strips, and then add water, the ratio of water to pig skin is 3; 1.
8. After boiling, use a spoon to skim off the blood foam and grease.
9. Add the material package.
10. Add dark soy sauce, sugar and cooking wine and then boil the pot again, then turn to low heat and simmer for 1 hour until the pig skin becomes soft and soft.
11. Add soybeans, green beans, diced carrots, dried fragrant peas and salt, and simmer for another 30 minutes.
12. Pour the cooked bean paste into a container and let it cool. Place it in the refrigerator to solidify overnight, then cut it into pieces and pour garlic juice over it.