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My little nephew is five and a half years old, and he likes to eat the braised pork I made, and every time he comes, he will call in advance to tell me what he wants to eat. The little nephew's favorite dishes are cola chicken wings, braised pork, braised pork ribs, wontons, and sea bass. Although he is a proper carnivorous child, he is not picky at all, and he loves to eat all kinds of green vegetables. Every time I eat carrots, I will mutter: Carrots are good for the eyes.
Every time I would make braised pork stewed carrots or quail eggs for my little nephew, which was not only nutritious, but also very delicious, he would eat bibimbap with gravy every time, and finally eat even the soup. This time, it was braised pork roasted beans, which fully absorbed the aroma of gravy, a bite of meat, a bite of vegetables, both to relieve hunger and rice.
【Carob roast】
Main ingredients: pork belly, beans
【Preparation method】
1. Cut the pork belly into small pieces and blanch in cold water.
2. Garlic, ginger slices, green onion, beans cut into long strips.
3. Heat the pan with cold oil, add rock sugar and sauté to make the sugar color, put the pork belly and stir-fry a few times.
4. After the pork belly is wrapped in sugar, put three spoons of cooking wine, two spoons of dark soy sauce, one spoonful of light soy sauce, garlic, fragrant leaves, cinnamon, large ingredients, peppercorns, add and start slow simmering.
5. Simmer for about 40 minutes, pick out all the ingredients, add the beans and simmer for another 5 minutes.
6. Beans stew for five minutes can turn the heat to collect the juice, put a spoonful of balsamic vinegar before coming out of the pot, improve the flavor, so that the carob roast meat is not only not greasy, but also more flavorful.
Hungry and want to eat meat, just make a portion, simple and delicious. Fragrant but not greasy, with meat and vegetables, both to relieve hunger and to eat. It is more affordable than a restaurant, and if you have children at home, you will definitely love to eat.
Taste Tips:
Braised pork should be blanched in cold water.
Braised braised pork should be heated with water, cold water will shrink the meat, and the stewed braised meat is not soft enough.
Stir-fry the sugar color in the hot pan with cold oil, sauté over low heat until caramel color, and then put the pork belly. The fire is too big, it is easy to fry the paste, and the braised meat made will be bitter.
Pour a spoonful of balsamic vinegar before coming out of the pot, don't worry about no vinegar taste at all, the braised meat that comes out of this is fragrant and not greasy, fresh.
Beans should not be cooked for too long, and then put it five minutes before coming out of the pot.
I love braised pork stewed quail eggs, carrots, shiitake mushrooms, beans, spring shoots, all taste amazing.