Source: Gourmet World
Fresh and fragrant, tireless, stew on a pot of the whole family to eat super satisfied!
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Long cowpea roast meat
Graphic | Bloodthirsty gg
Pork 500g long cowpea 1 put onion appropriate amount of ginger appropriate amount of beer 1 listen to star anise 2 cinnamon 1 fragrant leaves 2 slices of cooking wine 1 spoonful of oil a little rock sugar 5-6 salt 1 spoon of pepper a little oyster sauce 1 spoon of oyster sauce 1 spoon of dark soy sauce 1 spoon of old soy sauce
1. Pinch the head and tail of the long cowpea and choose a section to set aside.
2. Cut the pork into chunks and rinse well.
3. Cook the pork in cold water, add the green onion and ginger, cooking wine, boil and skim off the foam.
4. Remove the blanched pork and rinse with clean water.
5. Stir-fry a little oil and fry on both sides until slightly browned.
6. Pour in the beer and eat the pork.
7. Add the ginger onion, star anise, cinnamon, fragrant leaves, rock sugar, bring to a boil over high heat and simmer for 40 minutes.
8. Cook well and pick out the large ingredients, green onion and ginger.
9. Pour in the long cowpea and bring to a boil over high heat.
10. Add soy sauce, oyster sauce, salt, dark soy sauce, pepper and simmer over low heat for 10 minutes.
11. Collect the juice over high heat and plate.
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