Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

"Today, the gourmet first released its own dishes. There are many shortcomings. Please forgive me. I will try to do better. This is a dish that every family in Sichuan may often cook. "

Production steps:

Step 1: picture of raw materials: This is my cooked pork, green garlic, green pepper, Douchi, ginger and garlic.

Step 2: cut pork into slices, green pepper into rhombus pieces, green garlic into oblique sections, garlic into slices, ginger into shreds. spare

Step 3: put a small amount of oil into the wok, stir fry the pork until there is return oil, and multiply the more oil.

Step 4: add Chinese prickly ash, garlic slices and shredded ginger to stir fry until fragrant

Step 5: then put cooking wine, Pixian Douban sauce, Douchi, sugar. Stir well.

Step 6: put the cut green pepper.

Step 7: finally put garlic, put a little chicken essence. Stir well and you can get out of the pot.

Step 8: This is the final product. I can't see it clearly when I take a picture with my mobile phone. I think it's pretty good. I fried two dishes at noon and ate them up.

Materials required:

Streaky pork: moderate

Garlic: right amount

Ginger: right amount

Green pepper: right amount

Douchi: right amount

Garlic: right amount

Pixian Douban: moderate

Sugar: right amount

Zanthoxylum bungeanum: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: I didn't put salt and soy sauce in this dish, because the Pixian Douban sauce is delicious enough.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hui Guo Rou