Snow beans with white sand sticks, stewed soft rotten pork knuckles, and thick but not greasy soup base, are Sichuan's characteristic stews, especially suitable for autumn and winter.
By every article of the food diary
1 pork knuckle
2 green onions
Ginger 1 piece
1 scoop of cooking wine
Water to taste
Salt to taste
Kelp 1 piece (a4 size)
1: Soak the snow beans in warm water one night in advance.
2. Dried kelp is soaked half a day in advance.
3: Wash 1 pork knuckle.
4: Add snow beans, pork knuckles, spring onions, ginger and cooking wine to the pot at the same time.
5: Add water, bring to a boil, skim off the floating powder, reduce heat and simmer for 1 hour.
6: Add kelp and simmer for 2 hours, after stewing, the soup is milky white, the flavor is strong and not greasy.
7: Fry 3 green peppers into tiger skin sea peppers. Finely chop and add MSG and raw soy saucer to form a saucer. You can also use watercress sauce, which is a classic pork knuckle flavor dish!
8. Dinner for 2 people today: Snow bean stewed pork knuckle ➕ cucumber mixed with bean sprouts
9. Two kinds of flavor plates: green pepper flavor dish ➕ red oil flavor dish
10、Ingredients: red oil chili pepper, monosodium glutamate, sugar, soy sauce
11, delicious and nutritious, try it!
Pork knuckle tastes sweet and salty, flat, has the effect of blood veins, moisturizing skin, filling kidney essence, and strengthening waist and feet.
Pork should not be eaten with ume, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, turtles, diamond horn, buckwheat, quail meat, beef. It is not advisable to drink a lot of tea after eating pork.
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