Classic double cooked pork(jing dian hui guo rou )

Classic double cooked pork

Introduction:

"It's said that this dish was once the master dish of Sichuan people's first and fifteenth day tooth Festival (to improve their life). At that time, the practice was to cook white first and then stir fry. At the end of the Qing Dynasty, there was a Han Lin surnamed Ling in Chengdu. Because he was frustrated in his official career, he retired from his home and devoted himself to cooking. He changed the original cooked and stir fried pork to remove the fishy smell, steamed it in a sealed water proof container, and then fried it into vegetables. Because steaming for a long time to maturity, the loss of soluble protein is reduced, and the meat quality is maintained with rich and fresh flavor, original flavor and bright red color. Since then, the famous Jincheng long steamed double cooked pork has spread

Production steps:

Step 1: boiled pork with boiling water, sliced, sliced garlic

Step 2: put oil in the pot and stir fry until golden

Step 3: put oil in the pot, add pork, stir fry until golden, add some rice wine

Step 4: add red pepper and shredded ginger, add seasoning and continue to stir fry

Step 5: add the sprouts to taste

Step 6: add garlic and stir fry

Step 7: Sheng Qi

Materials required:

Pork: half a catty

Garlic: right amount

Sprouts: right amount

Ginger: right amount

Oil: right amount

Vinegar: right amount

Soy sauce: right amount

Salt: right amount

Garlic: right amount

Scallion: right amount

Note: 1, cooking to cut off raw, cooking terms, the specific definition is not written here, the operation is basically about 7 cooked. There are two ways to judge whether it has been broken: one is to insert it with chopsticks, if it can move, and there is no blood overflow, then it is just right; the other is to cut it from the middle, if there is no blood at the edge of the knife. There are also two reasons for breaking raw meat: first, the taste requires that the meat should be crisp in tenderness, crisp in tenderness, and crispy and tender in combination; second, the shape requires that the shape should be slightly rolled up when the food is finished, just as the predecessors said, it should be in the shape of & quot; lantern Nest & quot;, so that it can be dynamic and increase appetite greatly. 2. There is no specific requirement for the shape and size of the meat slice, but if it is too small, it will not roll up, so the length should be about 6cm and the width should be about 3cm. It should not be too thick, otherwise it will feel greasy. 3. Generally speaking, pepper, garlic moss and green garlic are all OK, but green garlic is the best. There are two reasons: first, the color of garlic is green and white, and the twice cooked meat is red and bright, which is the most pleasing to the eye; second, it is crisp and tender, refreshing and not greasy, which can't be compared with others. If garlic is added, the color of the dish will be heavy, light, red, green and red green, and the taste will be thin, thick, thick and light. 4. In the process of frying to oil, the use of heat is very particular. Because it's not easy to fry, we should pay attention to two points: first, don't use too much oil, as long as you can fry it without touching the pot; second, don't overheat the oil temperature. If it's too hot, it's fried. It's not allowed to cut the double cooked meat. When meat slices are fried with a small amount of oil, the fat will melt and overflow under the action of oil temperature, which is called oil spitting. This reduces the greasiness. How to judge the oil spitting? It depends on the amount of oil. A slight increase in domestic oil is enough. Don't spit too much oil, or you will get old.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jing Dian Hui Guo Rou