Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

"My mother-in-law is from Sichuan, and she is good at braised food. Although I cook well, my husband still misses her mother's taste. It happened that my mother-in-law was at home to help us with our children. I quickly followed her to learn how to cook Sichuan cuisine, hoping to bring delicious memories to my husband. Huiguorou is a traditional way of cooking pork in Sichuan cuisine, which is also called woguorou in Western Sichuan. Every household in Sichuan can make it. It is characterized by unique taste, bright red color, fat but not greasy. The so-called "back to the pot" means to cook again

Production steps:

Step 1: garlic moss, pork, pepper, ginger reserve

Step 2: put the seasoning aside

Step 3: put the meat under cold water, boil the water in the pot over high heat, and then change the medium and low heat to just cooked

Step 4: wash garlic moss and cut it into small strips about 4cm. Marinate it with salt and fry it to taste better

Step 5: after picking up the meat, put a towel on the meat and let it cool naturally

Step 6: cut the meat into small pieces

Step 7: shred pepper and slice ginger

Step 8: after the oil is boiled, pour in the streaky pork, stir fry until the color becomes a little light yellow and the oil comes out

Step 9: add salt, stir fry, add cooking wine, stir fry, then add bean paste, stir fry until discoloration

Step 10: add soy sauce and stir fry

Step 11: add pepper and ginger and stir fry

Step 12: add garlic and stir fry

Step 13: it'll be ready in about two minutes

Step 14: my husband happily ate two bowls of rice! ha-ha

Materials required:

Pork: 500g

Garlic moss: 400g

Ginger: moderate

Spicy: one

Oil: right amount

Salt: right amount

Bean paste: right amount

Cooking wine: moderate

Soy sauce: right amount

Precautions: 1. If garlic moss has been salted, put less salt when frying meat. 2. If you like something a little burnt, you can fry it a little longer. 3. It can be fried with garlic sprouts and Auricularia auricula. It tastes the same.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Original

Chinese PinYin : Hui Guo Rou