老北京豆酱
A classic Beijing-style bean sauce, slow-cooked with soybeans and pork belly, rich in flavor and soft in texture, perfect with steamed rice.
Ingredients
12 items- Dried soybeans 200g
- Pork belly 150g
- Spring onion 1 stalk
- Ginger 3 slices
- Star anise 2 pieces
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Water about 800ml
- Cooking oil 2 tbsp
Nutrition
Steps （6 steps）
Soak dried soybeans in cold water for at least 8 hours or overnight until plump and no hard core; drain. Cut pork belly into 0.5cm cubes.
Heat oil in a pot over medium heat, add pork belly and stir-fry for about 3 minutes until golden and fat renders. Add spring onion, ginger, and star anise, and sauté until fragrant.
Add soaked soybeans, and stir-fry over high heat for 1 minute. Add cooking wine, light soy sauce, and dark soy sauce; continue stirring until evenly colored.
Pour in about 800ml water, bring to a boil over high heat, then reduce to low heat, cover, and simmer for 40-50 minutes until soybeans are tender and the sauce thickens.
Uncover, add sugar and salt to taste, then turn to high heat to reduce the sauce for about 5 minutes until it coats the beans. Turn off heat.
Let cool slightly before serving. Can be served hot or cold. Garnish with chopped spring onion if desired.
Tips
Frying pork belly first renders fat and enhances flavor. Simmer long enough for soft beans. Monitor when reducing to prevent burning.
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