Dumplings Stewed with Fungus Beans
- Ingredients:
- Potatoes200g
- Fermented broad bean skin120g
- MeatAppropriate amount
- Cooking oilAppropriate amount
- Dry Red bell pepper10g
- Star anise5g
- SoysauceAppropriate amount
- Green garlic sprouts SproutsAppropriate amount
- Chopped green onionAppropriate amount
- Ginger slices Appropriate amount5g
- GarlicAppropriate amount
- Monosodium glutamate (MSG)Appropriate amount
- How to make stewed potatoes with fermented broad bean skin:
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1. Peel the potatoes and cut them into long strips.
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2. Soak the fermented broad bean skin, then cut it into inch-long segments.
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3. In a pot, add a little oil and stir-fry the chopped green onion, ginger slices, garlic, star anise, and red bell pepper until fragrant. Add the meat chunks and cook until they are done.
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4. Stir in the fermented broad bean skin.
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5. Add the potato strips and stir-fry.
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6. Pour water and soysauce, then add salt and bring to a boil over high heat.
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7. Once it boils, reduce the heat and simmer until the potatoes are soft. Add green garlic sprouts and MSG before serving.8. Serve immediately. Tips:
- Using
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Pork belly would make it more fragrant, but my family doesn't consume fatty meat, so I used loin meat instead. The amount of fermented broad bean skin should be moderate; too much may overshadow the fragrance of the potatoes. The amount of meat and tofu skin should be moderate; too much can overshadow the aroma of the potatoes.
