Minced Pork and Pickled Beans
| Sour cowpea 250g | Minced Pork 200g |
| Xiaomi spicy 6 | Soaked Ginger 1 block |
| Pickled pepper 6 | Garlic 3 petals |
| Cooking wine 50ml | Light soy sauce 1 teaspoon |
| Corn oil 30g | White sugar 5g |
Step 1
Chop the pork belly into mince, add cooking wine and marinate for 10 minutes; cut the sour cowpea into small pieces, mince the pickled ginger and pickled pepper, cut the spicy millet into rings, mince the garlic and put it together with the sour cowpea.
Step 2
Heat the pot, add oil, add ginger and pickled pepper and stir-fry for half a minute
Step 3
Add the minced pork and stir-fry quickly, use a spatula to spread the minced meat
Step 4
Fry the minced meat until it turns white, add 1 tablespoon of light soy sauce
Step 5
Add minced garlic and sour cowpea and stir-fry for one minute
Step 6
Add sugar, add spicy millet, stir-fry evenly and serve
Step 7
Finished product Cooking tips for minced meat and pickled beans1. Pork belly must be fatter, so not a lot of oil is used for cooking.
2. It is best to soak sour cowpeas yourself. The normal method usually takes about 7 days. I have a recipe for kimchi, just refer to that. If you buy it ready-made, take it out in advance and soak it in water to remove excess salt. Sour cowpea itself is very salty as kimchi, so there is no need to add salt to this dish.
If you don’t have a kimchi jar and want to eat sour cowpeas, there is a faster way to pickle them. You can soak them in 24 hours and eat them the next day. Especially in the summer when cowpeas are cheap, it’s a good idea to buy them and soak them yourself. The method is: select fresh tender cowpeas, wash them, and soak them in light salt water for more than half an hour. On the one hand, it can kill some miscellaneous bacteria, and on the other hand, it can remove residual pesticides. Rinse with clean water, drain the water, place in a cool and ventilated place to dry, and then cut into small pieces. Remember, it must be cut into small pieces, so as to effectively shorten the marinating time and achieve the goal of successful 24-hour marinating.
Prepare a glass bottle, wash it, sterilize it with boiling water, then turn it upside down to dry it to 100%, and add the chopped cowpeas. Put an appropriate amount of water in the pot, add 3 tablespoons of salt and 1 small handful of Sichuan peppercorns, bring to a boil and cook for 5 minutes to fully release the flavor of the spices. Let cool and then pour into a bottle containing cowpea grains.Seal it with plastic wrap, then put the glass bottle upside down in another large container, and pour an appropriate amount of water to cover the bottle cap, so that it can be sealed better. After 24 hours of fermentation, the sour beans are successfully pickled. The sour beans pickled by this quick pickling method have a short shelf life and are not suitable for pickling too many at one time. They should be eaten and pickled as needed, so there is no need to choose a container that is too large. The cowpeas made by the quick pickling method are not as sour as those made by the 7-day pickling method, but they are very crispy.
3. You don’t need to add light soy sauce. I don’t like the whiteness of the minced meat, so I add a little bit.
4. Finally, add some sugar to slightly season it to neutralize the acidity of the cowpeas. This depends on the condition of the sour cowpeas. It is best to taste the saltiness and acidity before adding it to the pot. If it is not very sour, you can add no sugar or only Add 1g for flavor. Some bought cowpeas have been aged for a long time and are very sour. Sugar must be added to adjust the taste.
