How to make dried Jiang beans delicious?

Jiang beans have a very high status in people's diet life, which is almost unmatched by other vegetables. Because Jiang beans are very edible, they are an excellent ingredient that can be used in various cooking methods. There are many ways to eat Jiang beans. Among them, dried Jiang beans are a more distinctive ingredient that can be used to make various delicious foods. Let's take a look at how to make dried Jiang beans delicious?

According to the color of the young pods, cowpeas are divided into three types: green pods, white pods and red pods. The red pod variety is not suitable for processing, while the white pod variety has the best color after processing. Cowpea provides high-quality protein, carbohydrates, a variety of vitamins, trace elements, etc., which can supplement the body's signature nutrients. Cowpea can stimulate appetite, strengthen the spleen, regulate the middle qi, disperse blood, reduce swelling, clear away heat and detoxify. It is an ideal food for diabetics.

Braised pork with cowpea 1. Wash the bone-in pork belly with the right amount of fat and lean, then cut into thick slices; 2. Soak the cowpea in warm water until soft, then cut into inch-long pieces; 3. Place a wok on the stove, pour in a little oil (just enough to moisten the wok), and when the oil is heated, pour in the pork belly and stir-fry until it changes color; 4. Pour the stir-fried pork belly into a stew pot, add salt, cooking wine, light soy sauce, dark soy sauce, rock sugar, green onion and ginger, then add hot water to cover the meat, bring to a boil over high heat, then simmer over low heat until it is 80% cooked; 5. Turn to medium heat to collect the sauce, then gradually turn to low heat to boil out the oil in the fat (collecting the sauce is the key step to make the braised pork fat but not greasy, so be sure to keep an eye on the pot at this time to avoid burning the pot); 6. Pour in the cowpea, add appropriate amount of hot water, and simmer over low heat until the meat is crispy and the tofu is well-seasoned. How to cook braised pork with dried cowpea:

1. Cut the pork belly into pieces, rinse with clean water continuously until there is no blood, drain and set aside. Cut the dried cowpea (for the recipe, please click: Microwave Dried Cowpea) into sections, slice the ginger, and cut the green onion into sections. 2. Stir-fry the sugar color in the pan until the edges of the sugar liquid foam become small and gradually disappear, then pour in the drained pork belly cubes, keep stir-frying over low heat until the sugar color is completely coated on the surface of the meat cubes. 3. Turn to high heat, add cooking wine and a little dark soy sauce, stir-fry evenly, then turn off the heat. 4. Take a casserole, heat it up, pour in a little cooking oil, and sauté the ginger slices and scallions. 5. Pour the pork belly in the wok into the casserole, add hot water until it covers the meat (it is best to add enough water at once, if you need to add water in the middle, also add boiling water), add a small spoonful of sugar and a small amount of salt. 6. Bring to a boil over high heat, then simmer over low heat for half an hour. Open the lid and add the homemade dried cowpea (if you are using the drier dried cowpea sold outside, you need to soak it in advance before use). 7. Continue to simmer over low heat for about half an hour until the soup is reduced. 8. Open the lid and turn to medium-high heat, add chicken stock and stir-fry continuously until the soup thickens.

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