1, dry cowpeas soaked soft one day in advance, wash and cut long section spare.

2, green onions, ginger slices, rock sugar patted.

3, the skin of the pork with a knife scraping clean cut into 2, 5 cm square pieces of meat, blanch and fish out standby.

4, rock sugar patted, sautéed into sugar color in the pan with water off the fire.

5, the pot on the fire, the ginger, meat into the pot burst until the oil, meat into a golden brown, under the star anise, scallions stir fry a few into the wine, add boiling water (desert over meat), add sugar color.

6, large fire boil after skimming the floating foam, floating oil to small fire simmer until the meat is 8 mature.

7, and finally into the dried cowpeas, add salt, a little soy sauce to taste, burn until the dried cowpeas taste, add sugar, high heat to make the soup thick, start the pot.

Dry Cowpeas Stir-Fry Rabbit Belly

Ingredients

250g of Rabbit Belly (Rabbit Belly is the size of a soup dumpling, there are about 10 or so), 100g of Dry Cowpeas (thick and thin, thin and slender as chopsticks). Seasonings 2 grams of baking soda, 50 grams of Pixian Douban, 50 grams of Lao Ganma tempeh, 10 grams of ginger rice, 1 gram of monosodium glutamate (MSG), 10 grams of garlic rice, 50 grams of salad oil, 10 grams of cooking wine, 2 grams of salt, 5 grams each of shredded green peppercorns and shredded red peppercorns.

Practice

1, rabbit belly washed into the baking soda soak for about 20 minutes, rinse with running water, and then into the pot of boiling water for 5 minutes to fish out, cut into 0.5 cm wide 'strip. Dry cowpeas soaked in warm water for 30 minutes and then cut into 3 cm long segments.

2, the pan put the bottom oil burned to 50 percent hot, under the soybean paste, ginger rice, garlic rice, Lao Ganma tempeh sautéed incense on high heat, under the rabbit belly, dry cowpea segments, green and red pepper wire, cooking wine stir-fried for 10 seconds, put the salt, monosodium glutamate stir-fried pot to load the plate that is ready.

Tips

The rabbit belly is crispy and tender, and has the effect of nourishing the stomach to make up for the deficiency, with dry cowpeas, both delicious and nourishing.

Stewed Ribs with Dried Cowpeas

Ingredients

Main Ingredients: Dried Cowpeas, Ribs, and Black Fungus

Methods

1. Soak the dried cowpeas in warm water and wash them. Wash them. Soak the black fungus.

2. Wash the ribs and tighten them with boiling water.

3, hot water in the pot, add onion, ginger, cinnamon, dashi, water boiling, add ribs, dry cowpeas, fungus, cover and smother. Medium-low heat for about 40 minutes out of the pot.

Points:

1, it is best to stew in a tile pot that is not easy to dissipate heat.

2, a variety of main ingredients must be rinsed clean before stewing, so as to remove the odor, do not muddy soup.

3, the amount of soup should be added once enough.

4, the soup does not add salt, soy sauce, can highlight the original flavor. When you eat, dip the oil dish.