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What are the methods for making Dongbei green bean stewed pork?
Dongbei green bean stewed pork is a characteristic dish, and it is also the most commonly eaten dish by Dongbei people. However, for such a characteristic and delicious dish, how should it be made in daily life? Of course, first you need to pay attention to understand various materials and steps. If you are not familiar with this, you can refer to the method in the following text.
First, method/step
First, remove the tips of the green beans, wash them clean, and break them into small pieces. Cut the pork belly into thick slices, and also cut some fat. Green beans are oil-loving dishes, and they become soft when they meet oil.
First, add some fat to the hot pot to extract the oil, then add the pork belly slices and stir-fry until the meat changes color. Then add the green beans.
This step of stir-frying green beans is very important. Do not add water, stir-fry repeatedly with the lid open, and stir-fry them into a bright green color to remove the smell of green beans. This way, the cooked green beans will look good and not have the taste of beans.
Add salt and soy sauce, add a little water, and simmer the green beans until they are soft and tender. Sprinkle some chopped garlic before serving for a more fragrant taste.
Second, method
Preparation work
Remove the strings from the green beans, wash and drain the water. Slice the pork (the slices should be thicker than usual when slicing for stir-frying, which makes the texture better!). Cut scallions into small pieces, slice ginger, and crush garlic.
Add some oil to the pot, heat the oil, then add the sliced pork and stir-fry until it slightly changes color (it still looks a little bloody). Add Sichuan peppercorns (you can add them without Sichuan peppercorns), and stir-fry for another 30 seconds.
Add scallions, ginger, and garlic, stir-fry for a while, then add a little soy sauce. Stir-fry for about 30 seconds after the aroma is released, then add soy sauce (to color). Stir-fry for about 30 seconds.
Add green beans and stir-fry for 1 minute. Add water as needed, making sure the water covers the green beans. Wait until the soup boils.
When you see the soup boiling, add salt and soy sauce. If you think the color is not deep enough, you can add a little more soy sauce (the taste should be a little salty, so that the cooked green beans will be more flavorful).
Simmer over medium heat for about 5 minutes, then add a small amount of sugar (about 2g) to enhance the flavor. If you have it at home, you can also add a small amount of baking soda (I don’t know why it’s added, but it tastes better with it! Add no more than 2g). Then adjust the heat to low and simmer for at least 15-20 minutes. Cover the lid of the pot and try not to open it in the middle.
After the time is up, open and see how the soup is, if there is too much soup, turn up the heat to a high flame and simmer for about 5 minutes to reduce the soup. Finally, pour it into a plate and serve!
