Sweet roasted white in the use of red bean paste filling taste sticky soft easy to get tired, to eat delicious sweet roasted white or homemade bean paste it. The best way to do this is to soak the rice beans overnight, steam them under water, and then add a little water to the blender to puree them. If you're looking for black eyed bean, it's good to find black eyed bean, yes, it's a black eyed bean that I got a feeling about

Into the frying pan to stir-fry, the process of making bean paste is only listened to the grandfather has never seen it with his own eyes, and this time it's also an experiment. The old recipe said that you can use cooked beans plus lard and sugar stir-fried and become, interested in this method to

Steamed to a slightly dry can add lard and sugar and brown sugar, lard portion slightly equal to the weight of the dry beans

This time you can see the bean paste slowly sand. Continue to patiently fry, as long as less than burnt on the good

Stir fry until the lard is completely absorbed by the beans, completely dry moisture on the good, this bean paste is presented as a soft sandy state

This good bean paste heavy oil heavy sugar no water, bottled at room temperature to store are no problem. I took it out after two weeks and the flavor didn't change at all. Once upon a time, when there was no refrigerator, this kind of bean paste could even be stored in a cool place for two years

The white meat... The standard is the fattier the better. The leaner the meat, the more it affects the melt-in-your-mouth texture. Choose pork ribs, which is the meat on the backbone of a pig's rib cage, and is fat, sinew-free, firm, and thin-skinned; it's also good for sauces and bacon

Slice into regular shapes, trimming off the edges and excess lean meat

Prepare the gravy for the skin: 1 part sugar to 2-3 parts white vinegar, stirring until the sugar is melted. The vinegar loosens the skin, and the sugar brings a caramelized redness that is far better than the color of soy sauce

Place a piece of tapped ginger and a spoonful of cooking wine in the cold water, and put the whole piece of meat in to cook until it boils, then cook for twenty minutes. Remove from the water and drain. Scrape the surface of the meat skin with a knife. Air dry for ten minutes until the meat skin is completely dry, wipe your hands on the sweet and sour sauce, rub a little so that the meat skin absorbed

And then cool for ten minutes until dry

The pot of oil, the meat skin under the super thrown in to the branding, the oil frying at this time is quite strong, cover the lid of the pot regardless of hear the movement of the small fire on the good

Fried meat skin, scrape off the blackened part of the knife

Sticky rice soaked overnight, add the amount of water is not enough to not over the surface of the sticky rice, steamed on the pot

Previously picked down the fat meat just to boil lard

Steamed sticky rice, add a little sugar ow

Stir-fried glutinous rice, followed by the assembly of the link

Meat cut into two cuts a break thickness of about 0.7cm slice (the dialect is called the fire folder slice), not to you to show off! knife skills when the meat cut too thin steamed soft easy to leak the bean paste. Then clip into the bean paste. Bean paste is loose not sticky a pile of attention =''=

Press a pressure

Every New Year's Eve when grandma and grandpa do, my mom and I shouted next to the "more! More!" orz....... Usually, one person is the one who stuffs and one person is the one who arranges.... I had to do it all by myself ==

Arrange them in the shape of a letter. Arrange them horizontally and parallel to each other as shown in the picture. The rest of the edge of each placed a piece

Placed with glutinous rice made before, smoothed

Covered with plastic wrap to prevent moisture from affecting the texture, pressure cooker 1 ? hours, ordinary steamer 3 hours. Not steamed to melt in your mouth you are sorry for this plate of meat

Remove, take a plate inverted, uncover the bowl

complete