Wine Lees Scented Dog Paw Beans
Dog paw beans (gǒu zhǎo dòu) take their name from their resemblance to a dog's paw and are a traditional ingredient among the Hakka people. The freshly picked pods are mildly toxic and must be boiled and soaked for one to two days, until the flesh turns white and the toxins are fully removed. Once prepared, the beans are rich in protein and prized for their medicinal value, traditionally used to relieve lower back soreness. They remain a distinctive Hakka delicacy.
Ingredients
dog paw beans
300 g
minced ginger
to taste
minced garlic
to taste
fermented rice wine lees
1 tbsp
cilantro
to taste
Instructions
1
Step 1
The purchased dog paw beans have already been soaked, making them easy to stir-fry.
2
Step 2
The skin has a fine fuzz and a slightly coarse texture, but it has a strong bean aroma. It is generally not peeled very thoroughly, in order to preserve its original flavor.
3
Step 3
Cut the bean pods into long pieces.
4
Step 4
Prepare minced ginger, minced garlic, fermented rice wine lees, and cilantro.
5
Step 5
Use lard to sizzle the ginger and garlic until fragrant. Dog paw beans absorb oil very heavily; if stir-fried with vegetable oil, it would be completely absorbed and no trace of oil would be visible.
6
Step 6
Add the fermented rice wine lees and stir-fry until fragrant.
7
Step 7
Pour in the dog paw beans.
8
Step 8
Add an appropriate amount of salt and soy sauce and stir-fry to season.
9
Step 9
Sprinkle in an appropriate amount of water, cover, and simmer for 5 minutes.
10
Step 10
After uncovering, sprinkle with cilantro, stir well, and serve.
11
Step 11
Finished dish. A very flavorful dish that goes wonderfully with rice, and also a great ingredient for cutting fat and absorbing oil.
