Meiji changdoujiao
Step 1: Ingredients
Prepare a handful of washed long beans, cut off both ends, cut into long sections, put them in clean water, soak them in a spoonful of salt, and then soak them in light salt water, so that the beans will be greener and can effectively remove pesticide residues.
A piece of pork belly, first cut into thick slices, and then cut into wide strips. Flatten the garlic, cut the onion into horseshoe-shaped pieces with an oblique knife, and cut the millet pepper into sections with an oblique knife, and put them all together for later use. ?
Step 2: blanch the water.
Boil the water in the pot, put the beans in the pot and cook for about 2 minutes. When the bean skin turns green, pour it out and drain it for use.
Step 3: Cooking and frying
Heat the oil in the pan, pour out the hot oil after fully sliding the pan, and add a little cold oil. Fried pork belly in hot oil is not easy to stick to the pot. Stir-fry the pork belly in the pot, and stir-fry the fat inside. After frying lard, the food tastes more fragrant.
Then pour in onion, garlic and millet pepper, stir-fry, pour in a little cooking wine from the side of the pot to remove the fishy smell, quickly turn it over a few times, then add a proper amount of water, pour in long beans, add 3 grams of soy sauce to enhance the color, 5 grams of oyster sauce to enhance the freshness, 5 grams of soy sauce, 2 grams of salt, 2 grams of chicken powder and 1 gram of thirteen spices, stir-fry the seasoning, cover the pot and stew for 3 minutes. After 3 minutes, open the fire to collect the soup, and hook in a little water starch to make the seasoning better adsorbed on the ingredients. When the soup is thick and sticky, pour a little sesame oil and you can serve it.
1. Soaking beans in light salt water can not only remove pesticide residues, but also make beans greener;
2. Pork belly should be fully stir-fried with lard, the food will be more fragrant and the taste will not be greasy.