The recipe for making meat skin sauce beans in old Beijing
Health benefits
Soybeans: nourish blood, protect teeth, and protect bones
Sichuan pepper: Warm
Soy sauce: nourishes blood, protects teeth, and protects bones
Ingredients and materials
200g soybeans
Meat skin 500g
Bian Radish 600g
About 10 Sichuan peppercorns
5 and 6 pieces of bulk material
4 dried chili peppers
Appropriate amount of soy sauce
Salt in moderation
Appropriate amount of oil
Half a bowl of water starch powder
Moderate amount of scallions
The recipe for making meat skin sauce beans in old Beijing
1. Soak soybeans in water the night before
2. The next day, the soybeans will be soaked and soaked
3. Put the meat skin in cold water, blanch it, skim off the blood foam, and then boil for three to four minutes
4. After cooling the skin, cut it into small pieces about one centimeter long
5. Wash the radish thoroughly without peeling it
6. Cut into radish cubes that are about one centimeter square
7. Pour a little cooking oil into the pot, add Sichuan peppercorns, dried chili peppers, scallions, and stir fry until fragrant. Then add diced pork skin and stir fry until the oil in the skin is removed
8. Pour in diced radish and soaked soybeans, stir fry evenly
9. Pour in an appropriate amount of soy sauce to color
10. Then add boiling water to level with the ingredients, add an appropriate amount of salt, and cook over medium heat for about 15 minutes. If you want a softer and more tender taste, you can cook for a while longer
11. Prepare half a bowl of water starch powder
12.15 minutes, pour in the starch and stir evenly until it becomes viscous. Then turn off the heat and serve.
13.Mixing rice is amazing, I can cook two bowls!
Tips
It's best to use some fatty meat on the skin, it's more fragrant.
Put the leftovers in the refrigerator and freeze them the next day.
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