Homemade Preserved Vegetables with Meat Skin Bumps Sauce
Preserved vegetable with pork skin is a specialty of Jinan! Every winter, my family would simmer a pot to go with rice porridge, as a side dish, or for drinking. Due to the presence of pork belly, combined with preserved vegetable cubes, and soy beans,mung bean sprouts with their rich soy sauce aroma, after being cooked slowly over a fine flame, the flavor is particularly thick and robust!
Ingredients Main ingredients: 260 grams of pork skin, 200 grams of preserved vegetable cubes, 200 grams of soaked yellow beans, 150 grams of peeled peanuts,mung bean sprouts, a little cooking oil, 1 tablespoon of light soy sauce, an appropriate amount of dark soy sauce, 8 grams of sugar, a small amount of edible oil, green onion,ginger, a few star anise, a piece of cassia bark, and two cloves.Steps 1. Soak the yellow beans overnight for later use, remove the skin from the peanuts and soak them, and at least soak the preserved vegetable cubes in water for 2 hours before cutting into small pieces.2. In a wok, add an appropriate amount of cooking oil and heat to five-fifths hot, then add the pork belly to release its fat. 3. Add star anise, cassia bark, 1 tablespoon of light soy sauce, 8 grams of sugar, dark soy sauce, green onion, ginger, and wine, stir until fragrant.
4. Add peanuts, preserved vegetable cubes, yellow beans, and a little
chicken stock(or pure water) and stir evenly.
5. Transfer the cooked ingredients into a pressure cooker.
6. Start the legume and skin program and it is done.
Tips 1. The preserved vegetable cubes are very salty; soak them for half a day to reduce their saltiness. 2. Pork belly or pork with skin is crucial for the freshness and richness of this dish, do not omit it.
3. The seasonings have enough salt, so no additional salt is needed.
4. It tastes better when completely cooled; the broth will solidify into
pork jelly
with a better texture.
5. I used a Midea electric pressure cooker to make this dish.
If cooking with a wok, you can first cook the yellow beans and peanuts until they are 80% done before stir-frying them.
4 It's better to be completely chilled, with the soup juice congealing into pao zhi, offering a better texture.
5 I used a electric pressure cooker to make this dish. If using a wok, first the yellow beans and peanuts until 80% done before stir-frying.
