Every year from June to August, it is the season of harvesting a large number of four seasons of beans grown by rural families in our Dabie Mountains, and the taste of the four seasons beans grown by our own family must be nothing to say, even if it is fried four seasons of beans, you can also eat two bowls of rice in one dish, but for us in Huoshan rural areas, the best good job of four seasons beans must be this bean carob roast meat.
In our Rural Areas of Huoshan Mountain, to make bean carob roast meat, we must use a lot of fat meat, because only fat meat can make beans full of soul.
And the fat meat must be cut into large pieces, so that it is strong to eat. The lean meat and fat meat of the pig are fried separately, because the fat meat needs to be refined (oiled) in advance, and only after the fat in the fat meat is squeezed out of the oil, the fat meat is more fragrant to eat, and it will not feel too greasy.
After the fat meat has squeezed out a lot of fat, the appropriate amount of it is filled, and then the lean meat and beans can be sautéed together. Of course, before putting the beans, put a little old soy sauce color, a little salt, so that the meat has a little bottom taste.
After the beans are cooked, they are sautéed over high heat, so that the taste of the stir-fry is more fragrant.
When the beans are about to ripen, put a little mountain spring water, cover the pot and simmer, so that the beans will be more flavorful and the braised pork will be more soft.
Add the right amount of salt to taste before the pot, what chicken essence, pepper, oyster sauce and other spices can all be put without putting, because put too much can not eat the natural taste of pure natural vegetables.
I can eat a bowl of fatty meat, but this is not much in our mountainous countryside, some people can even eat one or two pounds of pork in a meal, because the pork in our mountainous countryside is so delicious.