Twice-cooked pork(hui guo rou )

Double cooked pork:

Raw materials for making double cooked pork:

Pig hind legs of two knife meat 370 grams, green garlic (green pepper, yellow garlic can also be) 70 grams, 25 grams of oil, 12 grams of flour sauce, soy sauce, cooking wine each 12 grams, sugar 5 grams, bean paste, onion each 5 grams, MSG 3 grams.

Steps of making double cooked pork:

1. Cut the meat into 4cm wide strips, cook in boiling water and cut into slices. Cut the garlic into inch sections.

2. Stir fry the white meat in the hot oil until the meat comes out of the oil and rolls up. That is to say, add the bean paste and flour paste to fry out the flavor, then add the garlic and other seasonings, and then stir fry for several times.

Characteristics of double cooked pork:

Delicious, family flavor (this dish in Sichuan does not use sugar and soy sauce, but sweet red soy sauce).

Twice-cooked pork

Twice cooked pork slices

< / I, one of the representative dishes of Sichuan traditional dishes, belongs to Sichuan cuisine series. The main raw materials are pork rump, green pepper, garlic, etc. it has unique taste, bright red color, fat but not greasy.

Huiguorou originated in rural areas of Sichuan Province

. In ancient times, it was called oil explosion pot, which was made by most families in Sichuan. The so-called "back to the pot" means to cook again. It is very important for the position of the double cooked pork in Sichuan cuisine. The double cooked pork has always been regarded as the first and incarnation of Sichuan cuisine. It's a dish most people will choose in the next meal. There are different ingredients. In addition to garlic sprouts (green garlic), you can also use colored peppers, onions, leeks, Guokui to make huiguorou. As the name implies, "home style" and "seasoning home style" often mean that each family makes different tastes. This characteristic also gives huiguorou a unique charm.

On September 10, 2018, "Chinese food" was officially released, and "Sichuan double cooked meat" was rated as one of the top ten classic Sichuan dishes of "Chinese food".

Historical origin

It is said that huiguorou originated in the late Qing Dynasty and was accidentally invented by an Hanlin surnamed Ling. However, the truth is not so. The origin of huiguorou can be traced back to the Northern Song Dynasty

. In ancient times, it was called "fried meat with oil", and its taste tended to be salty. In the Ming and Qing Dynasties, the introduction of pepper led to the basic stereotype of double cooked meat. The creation of Douban in the late Qing Dynasty greatly improved the taste and quality of huiguorou, making it the most famous dish in Sichuan cuisine.

If we can't say whether the fried pork and the twice cooked pork in Song Dynasty are the same, then the fried pork in Ming Dynasty clearly shows the basic characteristics of the twice cooked pork. Song Yi of the Ming Dynasty wrote in Zhuyu Fang zabu: "saute the pig with oil, cut the cooked meat into slices, saute it with hot oil, pour it with less soy sauce and wine, add Chinese prickly ash and green onion, and saute it with raw bamboo shoots and water bamboo shoots."

Production method

Practice 1

Ingredients: streaky pork, green garlic, green onion, ginger, garlic, dry red pepper, Chinese prickly ash, bean paste, sugar, oil.

Steps:

1. Boiled pork with skin in cold water, add scallion, ginger, pepper 7, 8, yellow rice wine to boil.

2. Skim the froth, cook until eight mature, take out and cool naturally (chopsticks can be inserted).

3. Cut the meat into thin slices, ginger, garlic slices, onion cut into oblique sections.

4. Beat the white part of the garlic with a knife first, and then cut it all obliquely into sections for standby.

5. < I. < / I heat the wok, add a little oil to stir fry pepper and Zanthoxylum

6. Stir fry the sliced meat until the color becomes transparent and the edge is slightly rolled up.

7. Put the meat to one side of the pot, add the bean paste (you can chop it first) and stir fry out the red oil.

8. Add a little soy sauce or sweet flour sauce properly to mix color, stir fry evenly with meat slices.

9. Add garlic, a little cooking wine, sugar, taste can be out of the pot. 1. Meat selection should be refined: the fresh pork to be slaughtered on the same day should be fat four hind legs two knives, thin six wide three fingers, too fat is greasy, too thin is scorched, too wide and too narrow are difficult to shape.

2. Seasoning for cooking meat: it's difficult to make meat smell when boiling meat with clean water. Therefore, after boiling water, first add ginger (with a knife), scallion section, garlic, pepper soup, etc. the soup is fragrant, and then put in the washed pork. When it's six years old, take it up and set it aside. Don't cook it too soft.

3. Cut meat skillfully: many people cut meat when it's cold. It's fat and thin, and it's easy to break when it's hot. It's hard to cut meat evenly. A good cook puts the picked up meat in cold water and cuts it when it's cold outside and hot inside. If there is a refrigerator, you can put the freshly cooked meat in the freezer for two or three minutes, which is better.

4. Ingredients should be proper: Douban must be authentic Pixian Douban, finely chopped with a knife, and the soy sauce should be thick and can be hung on the bottle wall.

5. The right heat should be taken in the suffering: Mastering the heat is the key to the double cooked meat. After the meat is sliced over medium heat, the minced Pixian Douban is mixed and roasted to make the unique color and taste of Douban penetrate into the meat. The master who kneads the meat slices properly with warm cooking oil can make them into a roll nest shape one by one, commonly known as "lamp nest". When the meat is laid into a nest, immediately add a little sweet flour sauce and soy sauce, or add a few drops of cooking wine and chicken essence to increase the flavor and taste. Then, add the ingredients immediately, change to high fire, and stir fry until cooked.

Practice 2

Ingredients: 200g pork, 2 garlic.

Accessories: 20 pepper, 7 or 8 ginger slices, 2 tbsp bean paste, 2 tbsp cooking wine, 1 tbsp sugar, 1 tbsp salt, 1 tbsp soy sauce.

Steps:

1. First, put the meat into a cold water pot, put ginger slices into a large spoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat and cook for about half an hour.

2. When the chopsticks can be used to poke in, and there is no blood flow, you can turn off the fire.

3. Cool the cooked meat and cut it into thin slices. This is the place to test the knife work. It's too thin to fry, and it's too thick to fry. (you can put it in the freezer for five minutes, so it's easier to cut.)

4. Cut the garlic into inch long pieces with a knife.

5. Pour the oil into the frying pan, heat the pan with high fire, put the cut meat into the pan, stir fry until the meat is curly, and the fat is transparent. In this way, the oil of the pork is fried, and it is not greasy to eat.

6. Then push the meat to one side of the pot, pour in the pepper and bean paste and stir fry. When you see the color of the oil turns red, you can stir fry the meat well.

7. Pour in the garlic, cooking wine, salt, sugar, soy sauce, stir well.

Practice 3

Main ingredient: pork, 400g.

Excipients: half scoop of bean paste, 8 pieces of green pepper, 3 pieces of ginger, 1 handful of Chinese prickly ash, 3 scoops of cooking wine, appropriate amount of salt, half scoop of sweet flour paste, 2 pieces of garlic, half root of green onion, half scoop of soy sauce.

Steps:

1. Material 1: ginger slices and scallion segments. Pepper 1 small spare;

2. Add water to the pot, bring to a boil, add material 1, add half a teaspoon of soy sauce and 2 teaspoons of cooking wine, mix to make the soup, and cook for 3 minutes;

3. Add the pork and cook for 10 minutes (chopsticks can be easily poked in). Take it up and let it cool (preferably put it in the refrigerator for 2 minutes), then slice it into thin slices;

4. Ingredient 2: while stewing, cut the green pepper obliquely, shred the green onion vertically, and smash the garlic. Bean paste, sweet sauce reserve;

5. Stir fry the meat slices in a hot oil pan until the surface of the meat slices is slightly rolled. Turn to medium low heat, add half a teaspoon of bean paste, saute garlic until fragrant, and stir fry out red oil. Add half a teaspoon of sweet flour sauce and stir well. Add 1 spoonful cooking wine and 1 spoonful stew soup;

6. After the meat is fragrant, turn to high heat, add green pepper and shredded green onion, stir fry until cooked, add appropriate amount of salt to taste. Turn off the fire.

Practice 4

First, put the meat into a cold water pot, put ginger slices into a large spoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat and cook for about half an hour.

When the chopsticks can be used to poke in, and there is no blood flow, you can turn off the fire.

Cool the cooked meat and cut it into thin slices. This is the place to test the knife work. It's too thin to fry, and it's too thick to fry. (you can put it in the freezer for five minutes, so it's easier to cut.)

Cut the garlic into inch long pieces with a knife.

Pour the oil into the frying pan, heat the pan with high fire, put the cut meat into the pan, stir fry until the meat is curly, and the fat is transparent. In this way, the oil of the pork is fried, and it is not greasy to eat.

Then push the meat to one side of the pot, pour in the pepper and bean paste and stir fry. When you see the color of the oil turns red, you can stir fry the meat well.

Pour in the garlic, cooking wine, salt, sugar, soy sauce, stir well.

Practice 5

Peel pork, remove hairiness, wash, cook in cold water until cooked, harden

Wash and cool the cooked pork and cut it into thin and large pieces

Just put a teaspoon of oil in the pot, put in the meat and ginger slices, slowly fry with low heat until the oil comes out, the surface color turns golden

Chinese PinYin : Hui Guo Rou