Stewed pigskin 1 lunch box
Stewed pork skin soup 1 lunch box
Appropriate amount of water
Proper amount of oil
Proper amount of salt
White sugar is lost.
Onion 10g
Dried Chili peppers 10
Star anise 1 piece
2 small bowls of soaked soybeans
2 potatoes
Carrots 1 root
Xianggan 2 kuai
Nostalgic cookbook: How to make spicy beans from old Tianjin Wei?
Upload a finished product map of spicy beans first. Spicy bean, also called preserved bean, is a stew made of soybeans, skin, carrots, potatoes, dried fragrant herbs and other ingredients, which is slightly spicy and salty. It is a must-have dish for Lao Tianjinwei during the Spring Festival (before 1970s). This dish can be eaten hot or cold. This picture shows hot beans. Spicy beans are hot when they are just made, and the soup is sticky. They are eaten with steamed bread or mixed with rice, which is particularly fragrant and delicious to tears. The reason why it is delicious to tears is that it is actually a dish of childhood memories, and it is a dish full of memories and nostalgia. When I was young, every family cooked this dish every New Year, and it was especially cooked. Put it in a big pot and put it in a big jar in the yard (every family has a big jar, which is a product of that era, and it is used as a natural refrigerator). When eating, take as much as you want from the pot of the big jar and heat it to eat. At that time, because of lack of material, people were poor and couldn't afford to buy big fish and meat, so spicy beans became our next meal. After all, there was skin in spicy beans, which was soft, slippery and fragrant. At that time, my mouth watered at the thought of eating spicy beans.
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This is the finished product of spicy beans eaten cold. This finished picture is actually just a finished picture of storing spicy beans in a lunch box and waiting for them to solidify ... In general, after the spicy beans are solidified, they are cut into pieces, and then poured with Laba vinegar (Laba vinegar is also a must-have vinegar for old Tianjin Wei during the New Year, and jiaozi dipped in vinegar at 30), and sprinkled with minced garlic, coriander or shallot, and mixed well as a dessert. Forgive me, I forgot to take a picture of the finished product of the small cold dish cut into pieces after the hot beans are solidified. Let's make it up later.
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Lao Tianjinwei's spicy beans should be called meat-skinned spicy beans, because the protagonist of this dish is meat skin, and spicy beans have no soul without meat skin. It is not difficult to make spicy beans, but it is more troublesome to prepare the ingredients. The most troublesome thing is to prepare the skin. I usually make the skin in advance, and freeze the skin that I can't eat first. (1) To stew pork skin, you must first pick the pig hair clean. Picking pig hair is a job that tests your eyes. It's very tiring, and my eyes are tired and my shoulders are tired. I bought 2 kg of pig skin, and my shoulders are sore after picking it. Pick pig hair while the skin is hot, so that it can be picked easily. (2) When stewing pigskin, the grease and excess fat on the pigskin should be scraped off, so that the stewed pigskin is fragrant. (3) The steps of stewing pigskin are blanching first, then frying chives, ginger and star anise in a hot pan with cool oil, adding soy sauce, pouring appropriate amount of water to boil, adding blanched pigskin, boiling with strong fire, stewing with low fire for 1 hour, and then seasoning with salt, with less salt, because it is necessary to add salt to taste in the later processing. After the pigskin is stewed, cut it according to the size you need.
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In addition to the skin and dried peppers, there are also auxiliary ingredients such as carrots, soybeans, dried mushrooms, potatoes and so on. The auxiliary ingredients put in each family when making spicy beans are slightly different, and some families also put peanuts and cabbage. I also like to eat spicy beans with peanuts, but I forgot to soak peanuts in advance, so I didn't put them in. Soybeans were soaked in advance.
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Dice potatoes, carrots, dried mushrooms and soaked soybeans, clean them, cut peppers into small pieces, and cut onions into chopped green onions.
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The stewed skin is cut into diced vegetables. When I cut it, the skin was not completely thawed. I cut the frozen skin mixed with meat skin and broth. When I put it in the pot, it will melt and show the small tintin of the skin.
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Cool the oil in a hot pan, add chopped green onion, star anise and pepper, and stir-fry until fragrant. The number of peppers depends on the degree to which family members like to eat spicy food.
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Add the skin cut in step 6.
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If you feel that the pork skin soup is not enough, add some water, and the soup should not exceed the ingredients. Mastering the final dish soup should be more, one is good for bibimbap, and the other is to make spicy beans frozen and shaped. If you make Chili bean jelly, you should have more soup
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Add the soaked soybeans, boil over high heat, and cook over medium and small heat 10 minute.
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Add carrots, potatoes and dried fragrant herbs, and simmer for 2 minutes.
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Collect juice over high fire, add salt to taste, and add a lost sugar to refresh. You can also add 1 tsp pepper oil to enhance the taste.
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