No matter what dish the pork belly is stewed, learn "2 points", fragrant but not greasy, good taste, and do not take time to taste quickly

 Today, we use the common beans and pork belly to make a delicious dish, stewed beans with pork belly.  There are meat and vegetarian dishes, the beans are crisp and refreshing, and the meat pieces are mellow and fragrant, which makes people salivate.

How to make pork belly stewed beans

[Ingredients]: 250 grams of pork belly, 300 grams of beans, 10 grams of garlic, 10 grams of ginger.

[Ingredients]: 2 star anise, 5 grams of cooking wine, 8 grams of light soy sauce, 1 gram of dark soy sauce, 1 gram of sugar, appropriate amount of salt.

In the first step, wash the pork belly with the skin, cut it into 1 cm pieces, remove the tendons and cut the beans into 3 cm pieces, peel the garlic, and crush the ginger.

The second step is to take an empty pot and heat it over low heat, add the pork belly pieces and stir-fry the excess lard of the meat pieces, add star anise when the pork belly is browned, and stir-fry the garlic and ginger to bring out the fragrance. When stir-frying pork belly, you don't need to put extra oil in the pot, and if you stir-fry too much lard, you can pour out some of it for stir-frying other dishes.

The third step is to pour in cooking wine and stir-fry for 1 minute to remove the fishy smell, then add light soy sauce, dark soy sauce and sugar and stir-fry for 3 minutes until the pork belly is colored. When stir-frying, stir-fry slowly over low heat to bring out the flavor and avoid using high heat.

Step 4: Pour 2 bowls of hot water into the pot, turn to high heat and bring to a boil, cover the pot and simmer over medium heat for 20 minutes to make the pork belly soft and flavorful.

The fifth step, finally put in the beans, press the beans into the soup with a spatula, so that the beans fully absorb the fragrance, cover the lid and continue to simmer for 20 minutes, add an appropriate amount of salt to taste after the beans become ripe, turn to high heat to accept the juice, you can turn off the heat, and put it on a plate.

Tips:

1. This dish is best made with slightly fatty pork belly, the taste will be very strong, the meat should be cut into small pieces as much as possible, it is easy to produce oil when stir-frying, and it is easy to taste when stewed, and it will not feel greasy to eat, and the beans have become particularly fragrant.