Meat and Bean Jelly, a scrumptious Sichuan dish that leaves an unforgettable impression. It is renowned for its smooth and delightful taste, making it the perfect choice for summer refreshment. In the sweltering heat, a serving of Meat and Bean Jelly instantly revives the senses and increases appetite. This dish is crafted with minced meat and Bean Jelly as the main ingredients, seasoned with chili peppers and other spices, and carefully cooked. The delectable flavor of the minced meat pairs perfectly with the smooth texture of the Bean Jelly, and the spicy and refreshing seasoning is so irresistible that one can’t stop eating it, bite after bite.
Ingredients for Meat and Bean Jelly：
| Bean jelly | 200g |
| Streaky pork | 100g |
| Garlic | 5g |
| Dark soy sauce | 2g |
| Ginger | 6g |
| Garlic sprout | 8g |
| Salt | 3g |
| Essence of chicken | 1g |
| Chili paste | 5g |
| Pepper powder | 1g |
Step:
1.First, we will prepare the ingredients. Take a piece of Bean jelly and slice it into 1cm-wide thick slices, then dice it into 1cm-wide long strips, and finally into evenly-sized cubes. Place them in a dish and set aside. Take a small piece of pork, slice it into uniform thin slices, then mince it into meat cubes and place them in a bowl. Take 5 cloves of garlic, smash them with force, then dice them into garlic cubes. Take a piece of ginger, slice it into thin slices, then into shreds, and finally into cubes. Place it with the garlic and set aside. Finally, take a green onion, dice it into cubes and set it aside.
2.After preparing the ingredients, we will proceed to the next step in making Meat and Bean Jelly – blanching. First, in a pot, add an appropriate amount of water, and boil it until it is boiling. When the water is boiling, add the diced Bean jelly into the pot, along with 2 grams of salt. This is to help the Bean jelly absorb more flavor and improve its taste during the blanching process. As the Bean jelly is added, the water in the pot becomes more active. Gently stir the Bean jelly to ensure they are evenly heated. The blanching process lasts for about 2 minutes, during which we need to closely monitor their progress. When the Bean jelly becomes soft and the surface becomes shiny and smooth, we can prepare to pour them out. The Bean jelly that has been drained of water is more slippery and not too sticky. Finally, let the blanched Bean jelly cool and set aside. In this way, during the later cooking process, the Bean jelly can better absorb the flavor of seasonings and present a rich taste. Now, we have successfully completed the first part of making Meat and Bean Jelly – blanching the Bean jelly. Next, we will move on to an even more exciting frying process!
3.Next, we will start cooking. Heat the oil in a pan, slide the pan back and forth to coat the bottom with oil, then pour out the hot oil and add cool oil. This will effectively prevent the pan from sticking. Put the prepared meat cubes into the pan and quickly stir fry them. When the meat cubes turn white, add the ginger and garlic, stirring until their fragrance spreads. Then add 5 grams of chili sauce, stirring until its rich red oil comes out to add color and flavor.
4.Next, add the drained Bean jelly into the pan, stirring it with a spoon to let it fully come into contact with the hot oil. Then, add 2 grams of dark soy sauce, and stir with a spoon to make the color of the jelly more rich and attractive. The next step is the key to seasoning. Add 1 gram of essence of chicken, 1 gram of pepper powder, and 1 gram of salt, gently mix with a spoon to let the seasoning fully penetrate into the jelly, enhancing its taste. Then, shake the frying pan constantly and use a spoon to push the jelly, preventing it from sticking to the bottom of the pan. This can ensure that the jelly is evenly heated and has a smoother texture. Finally, turn up the heat and quickly stir fry for 30 seconds to thicken the sauce. This step can make the jelly more flavorful and let the seasoning adhere better to the jelly, improving the overall eating experience.
5.When the sauce is thickened, the aroma of meat and Bean jelly fills the air, making people want to taste it. At this time, add the diced garlic sprouts into the pan, stirring with a spoon to mix them with the jelly. The addition of garlic sprouts not only adds a green color to the jelly but also brings a refreshing taste. The unique fragrance of garlic sprouts perfectly blends with the spicy flavor of meat and Bean jelly, making people crave it more. Stir well and transfer the meat and Bean jelly to a plate. Use a spoon to gently adjust the shape, making it look more visually appealing. A delicious meat and Bean jelly is now ready to be enjoyed!
Tips:
1.Bean jelly can’t be too big, because it’s difficult to taste and easy to scoop up. It also can’t be too small, because it’s difficult to pick up.
Meat and Bean jelly is like a beautiful Sichuan dish poem. It attracts the attention of countless food lovers with its unique charm. In this dish, the mellow aroma of meat cubes and the delicate texture of Bean jelly complement each other, forming a delicious taste. The spicy and savory flavor is really irresistible. Every bite of meat and Bean jelly brings a strong Sichuan style, like being in a sea of food. It’s a must-try dish for friends’ gatherings, family gatherings or eating alone.