With the development of modern society and the invention of many household appliances, cooking at home has actually become easier. However, it is found that many people do not know how to cook. Perhaps it is because of the pressure of life and work, and the rapid development of take-out catering, many people do not know how to enter the kitchen. Today I will introduce to you how to make bean paste. 1. Clean the pig skin, pluck out the hair, scrape off the fat with a knife, and wash it with water. Boil a pot of water, put the pork skin in after the water boils, blanch for 5 minutes and then take it out 2.12 Let the blanched pork skin cool down a bit, scrape off the fat on the surface of the pork skin again, remove all of it, rinse it with water, cut it into thin strips, and then cut it into small cubes for later use 3.21 Soak the soybeans in water in advance, then cook until they are 80% cooked, that is, when they are still slightly hard, remove them and set aside 4. Wash the carrots and cut them into small dices. Cut the dried tofu and water lumps into small dices. 5. Pour about 1200ml of water into the pot, bring to a boil, then add pork skin strips, scallions, ginger slices, star anise, and peppercorns. Skim off any foam. 6. After the water boils again, turn to low heat and cook for about 40 minutes until the skin is cooked and soft. Remove the onion, ginger, pepper and star anise and discard. 7. Pour the cooked soybeans, carrot cubes, dried tofu cubes, and water lumps into the pot, add a little soy sauce, cooking wine, and salt, and continue to cook for about 10 minutes. 8. After the pork skin soup is cooked, let it cool down a bit, pour it into a flat-bottomed container, and put it in the refrigerator until it solidifies. After reading the editor’s detailed analysis of douerjiang, I believe you have a general understanding of it. But if you want to make it delicious, it depends on your own ability. Everyone has a different ability to understand recipes, so the taste of the dishes they make will naturally be different. |
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